A 2 to 3-pound boneless pork loin roast (not a pork tenderloin) Try to find one with a good cap of fat on it.
1 tablespoon (or up to 2 tablespoons if you want to be more aggressive with the seasoning) Herbes de Provence*
Salt and pepper to taste
1½ cups of white wine or chicken broth
1 tablespoon of butter (optional)
*If you don't have Herbes de Provence, you can use a pinch of each of these dried herbs: