Ingredients:
1 center-cut pork loin, with 8 rib chops ( bones cracked by the butcher for easy carving later)
1 clove garlic, very thinly sliced ( we use more)
2 sprigs fresh rosemary
3 sprigs fresh sage
2 tablespoons Dijon mustard
1/4 cup olive oil
salt
fresh ground black pepper, to taste
2 tablespoons flour
extra chopped rosemary, for garnish
extra chopped sage, for garnish
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.