Mini Crown of Pork with Fresh Herbs

In a pot big enough to hold the mini-crown, pour the wine and add a third of the fresh herbs and the onion. Set aside part of the marinade.
Marinate the mini-crown for 30 minutes in the rest of the marinade, coating it frequently. Cover the pot with plastic wrap to prevent any loss of flavour.
Preheat the oven to 180ºC/350ºF.
Remove the mini-crown from the marinade and drain well. Set aside the marinade.
Generously coat the mini-crown with mustard, especially the ends. Sprinkle with the rest of the fresh herbs.
Put in a roasting pan and place in the oven for about 45 to 60 minutes.
Remove the crown from the roasting pan and keep warm by covering it with a sheet of aluminum foil (not tightly).
Deglaze the bottom of the roasting pan with the reserved marinade and add the chicken broth.
Reduce to ¼ on high heat.
Remove from the heat and add the butter, stirring using the back of a spoon to thicken the sauce.
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Pour around the mini-crown and serve.