Instructions: Preheat the oven to 375 degrees F. Season the pork well with salt and pepper. Heat 2 tablespoons of the olive oil in a Dutch oven until smoking, and sear the roast on all sides. Drain the excess fat and place in an oven and roast for 50 minutes. Toss the onions and mushrooms with the remaining olive oil and season them with salt and pepper to taste and add them to the pan. Continue roasting until the pork reaches an internal temperature of 155-160 F. on an instant read thermometer.

Remove the roast, onions, and mushrooms to a platter and cover with aluminum foil. Degrease the pot and place over high heat on top of the stove. Add both wines and reduce by 3/4. Add the stock and bring to a boil.

In a small bowl mix the flour and butter and slowly whisk into the stock, cook until the sauce coats the back of a spoon. Season with salt and pepper and add the onions, mushrooms, and thyme and heat through.

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