Tender Pork Loin Roast with Herb Marinade

Mix together 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp fine sea salt and 1/4 tsp black pepper.
Paint the entire pork loin to cover it evenly. I used a pastry brush.
Preheat your oven to 425 degrees and prepare a cookie sheet by lining it with aluminum foil.
Place a large skillet pan on your stovetop over high heat. Sear all sides of the marinated meat.
Place the seared meat on the prepared cookie sheet and put it in the preheated oven. Bake for 15 minutes. Reduce the oven temperature to 375 degrees and bake for 30-45 minutes, or until the internal temperature of the meat reaches 150 degrees F.
Remove from the oven and place on a cutting board to rest.
Pour the pan drippings through a mesh strainer into the large skillet used before. Turn the heat up to medium-high and add 4 tbsp unsalted butter. Cook until melted.
Whisk in 3 tbsp of flour until combined.
Whisk in 1 cup of chicken broth, 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, and season with salt and pepper to taste. Once the sauce is simmering and thickened, remove it from the heat.
Slice the rested pork loin and serve with a drizzle of sauce on top. Enjoy!