Directions

1. Preheat oven to 350 degrees F.
2. Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).
3. Transfer pork to a cutting board and let rest 20 minutes.
4. Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
5. Slice the roast. Serve with the pan sauce on the side.