Ingredients
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1 center-cut pork loin, with 8 rib chops (bones cracked by the butcher for easy carving later)
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1 clove garlic, very thinly sliced (we use more)
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2 sprigs fresh rosemary
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3 sprigs fresh sage
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2 tablespoons Dijon mustard
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1/4 cup olive oil
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salt
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fresh ground black pepper, to taste
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2 tablespoons flour
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extra chopped rosemary, for garnish
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extra chopped sage, for garnish
Instructions
- Set the oven at 450 degrees.
- Use a small, sharp knife to make tiny slits all over the meat.
- Insert pieces of garlic in the slits.
- Pull the rosemary and sage from their stems.
- Finely chop the herbs and transfer them to a bowl.
- With a fork, mash the mustard in to the leaves.
- Add olive oil, a few drops at a time.
- Blend in salt, pepper, and flour.
- Place the pork, fat side up, in a roasting pan fitted with a rack.
- With the back of a spoon, spread the herb mixture all over the meat.
- Transfer the pork to the hot oven and roast it for 30 minutes.
- Turn the oven temperature down to 350 degrees.
- Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
- Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.