1/4 cup fresh parsley sprigs
1/4 cup olive oil
4 garlic cloves
2 Tbsp. fresh rosemary leaves
1 Tbsp. fresh thyme leaves
1 Tbsp. chopped fresh sage
1 tsp. salt
1/2 tsp. freshly ground pepper
1 (4 1/2-pound) boneless pork loin roast, trimmed
3 Tbsp. all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
1 tsp. sugar
1/2 tsp. salt
1 tsp. chopped fresh parsley
1 tsp. chopped fresh thyme
Garnishes: Fresh sage sprigs, fresh thyme sprigs, fresh rosemary leaves, roasted grlic
Process parsley sprigs and next 7 ingredients in a food processor or blender 2 minutes or until smooth, stopping once to scrape down sides; set herb mixture aside.
Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. Unfold roast, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin.
Spread about two-thirds herb mixture over roast. Roll up roast, jellyroll fashion, starting with log side, and secure at 2-inch intervals using kitchen string.
Place prepared roast in a shallow roasting pan; top with remaining herb mixture.
Bake roast at 450º for 15 minutes. Reduce heat to 350º; bake 45 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 155º. Remove from pan, reserving drippings in pan; keep roast warm. Temperature will rise to 160º.
Whisk flour into drippings in pan, and cook over medium-high heat 2 minutes, stirring constantly. Add broth and next 3 ingredients; simmer 10 minutes or until thickened. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Stir in 1 teaspoon each of parsley and thyme. Serve gravy with roast. Garnish, if desired.