Remove the pork from its packaging and pat it dry with paper towels. Place it fat cap side up on a sheet of aluminum foil that is large enough to enclose it.

Combine the olive oil, garlic, rosemary, thyme, salt and pepper. Pierce the pork with a sharp knife in 5 or 6 places. Smear the garlic-herb mixture over all sides of the roast. Enclose it completely in the foil and transfer it to the refrigerator to marinate for 2 to 24 hours. If preferred, you can cook the pork immediately after applying the garlic/herb paste to save some time (see Notes below).

Remove the roast from the refrigerator and allow it to rest on the counter, wrapped in foil, for 45 minutes to 1 hour before roasting to take the chill off.

Preheat oven to 375 degrees F.

Drizzle 1 tablespoon of olive oil into a large, oven-safe skillet or braising pan and place over HIGH heat. When the oil is hot and shimmering, add the pork loin and sear until nicely browned on all sides. Turn it fat side up and remove it from the heat.

Pour the wine into the skillet around the roast and cover it with the lid (if your skillet doesn’t have a lid that will fit, use aluminum foil). Transfer it to the oven and roast for 45 minutes, then remove the cover and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145 degrees F and no more than 155 degrees F. Total roasting time should be about 20 to 25 minutes per pound.

Remove the skillet from the oven and transfer the pork to a cutting board and tent it with a sheet of foil. Let it rest for 15 minutes before slicing. While the pork is resting, make the gravy.

Add the softened butter and flour to a small bowl and work it together with a fork until it is well combined into a smooth paste. Set aside

Place the skillet with the pork drippings and accumulated juices over MEDIUM heat and add the broth. Whisk, scraping up any browned bits from the bottom. Add the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce. Bring the mixture to a low boil, then reduce the heat to LOW and add the heavy cream. Simmer for 3 to 4 minutes, or until thickened, whisking occasionally.

Taste and season to taste with salt and pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).

Transfer to a gravy boat and serve with the pork loin.