Preheat the oven to 230 ˚C (450 ˚F). Chop the herbs and set aside. Spread the butter on the meat. Season with salt and pepper. Sprinkle with the herbs.
In a bowl, combine the breadcrumbs and egg. Press that mixture on the herbs.
Place the pork loin in a 30 x 20-cm (12 x 8-inch) baking dish. Add the broth, wine and shallot. Season with salt and pepper.
Bake for 15 minutes. Reduce the oven’s temperature to 180 ˚C (350 ˚F) and cook for about 25 minutes for medium rare. To cook the pork, the ideal internal temperature with a meat thermometer is 70 ˚C (160 ˚F). As the temperature will continues to rise while the meat rests, remove the meat from the oven when the temperature is about 3 or 4 degrees away. Remove the pork from the baking dish. Cover with aluminum foil. Let rest for 15 minutes before slicing.
Serve with the pan juices and vegetables such as Garlic Zucchini.