1 Center Cut Loin of Pork, bone –in, about 5 lbs. (6 chops for 4 people)
½ cup flour
4 tsps. fresh chopped sage
4 tsps. fresh chopped thyme
4 large cloves of garlic, each sliced into thirds
½ tsp. fresh ground black pepper
1 cup dry white wine
1. Pre-heat oven to 450 degrees.
2. Rub pork roast with 1 slice of garlic.
3. Make 8 to 10 incisions on top side of roast and insert garlic slices into incisions.
4. In a large plastic bag, place flour, herbs and pepper, shake well to mix.
5. Add pork roast to bag and shake to coat roast evenly with flour mixture.
6. Place roast on a rack in a roasting pan and with your hands, spread some of the extra herbed-flour over the top of the roast.
7. Place pork roast in the oven and cook for 15 minutes at 450 degrees.
8. Lower heat to 350 degrees and continue cooking. After 2 hours, pour the wine over the roast and continue cooking for 15 minutes more. Insert a meat thermometer into thickest part of the roast, being careful not to touch a bone. The roast is done when the thermometer reads 160 degrees. Remove the roast to a platter, cover it with foil and let sit for up to 15 minutes while you make the gravy.
9. Pour off the liquid from the roasting pan into a fat separator and when the fat rises to the top, pour the juices back into the roasting pan. Place roasting pan on stove over medium heat, strain 1 tablespoon of flour into pan as you constantly scrape up the pan drippings. When gravy is thick enough to a spoon it is finished.
Please see: Requiem for a Pig