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Heat your oven to 350 degrees.
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First, you want to sauté the onions, garlic, shallots, and mushrooms. Heat 1 tablespoon of olive oil in a dutch oven over medium heat. Add the onions and the garlic, and sauté for 2 minutes before adding the shallots and mushrooms. Add 1 teaspoon of thyme, 1 teaspoon of tarragon, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir to combine. Let cook for 3 minutes, then add 1 cup of white wine and let cook for another 3 minutes. Then remove from the dutch oven and set aside.
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Rub the pork with 1 tablespoon of olive oil and then sprinkle with the remaining thyme and tarragon, plus a generous amount of salt and pepper. Turn the meat over and coat all sides.
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Add just enough olive oil to coat the bottom of the dutch oven, and heat over medium-high heat. Once hot, add the pork and brown all sides, this will take about 2-3 minutes per side.
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Once the pork has browned, return the sautéed onions, shallots, and mushrooms to the dutch oven. Pour 1 cup of white wine and 1 cup of chicken broth over. Bring to a simmer, and then place the lid on the dutch oven and place the pork in the oven. If you are using an in-oven thermometer, this is the time to insert it.
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Cook the pork until it reaches 150 degrees. This will probably take 30-40 minutes.
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You can simply serve the pork with the sauce as is, or you can thicken it into a gravy. To thicken the sauce into a gravy, remove the pork from the dutch oven and place on a cutting board. Strain out the mushrooms, onions, and shallots so that you are left with only the liquid. Melt 1 tablespoon of butter in the bottom of the dutch oven, and whisk in 1 tablespoon of flour. Return the liquid to the pot, and whisk to combine. Bring to a slow simmer, and let the gravy thicken. Return the mushrooms, onions, and shallots to the dutch oven and let them simmer in the gravy for 1 minute. For extra tender pork, thinly slice it and let it simmer in the gravy for about 30 minutes, adding more chicken broth if the gravy becomes too thick.