Perfumed with rosemary and sage and served with white wine gravy and whole-roasted garlic and shallots, this succulent roast delivers drama at a bargain price. We recommend ordering this roast in advance. Ask the butcher to remove the chine bone and to French the roast--trim fat and meat from the bone. The whole garlic bulbs are edible but intended as a garnish. If you want to skip them, just roast one for the gravy.

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Ingredients

Directions

  • Preheat oven to 325°. Cut about 1/4 inch off tops of garlic bulbs to expose tops of cloves. Chop some of the removed tips to measure 2 tablespoons. Set aside. Place bulbs and shallots in a roasting pan. Drizzle with 1 tablespoon melted butter and the oil. Toss to coat. Set aside.

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  • In a small bowl, combine the reserved chopped garlic, mustard, chopped sage, thyme, salt and pepper; set aside. Place pork in the roasting pan with the rib bones pointing up. Spread mustard mixture over the pork. Arrange the garlic bulbs and shallots cut sides down around the roast. Loosely cover with foil. Roast for 30 minutes. Remove foil. Roast for 1 to 1 1/2 hours more or until an instant-read thermometer inserted near the center reads 145°.

  • Transfer pork to a serving platter or board. Arrange garlic bulbs and shallots around pork. Remove cloves from one bulb of roasted garlic. Mash and set aside. Tent pork with foil and let rest for 10 to 15 minutes.

  • Meanwhile, prepare gravy: Place roasting pan over medium-high heat and add wine. Stir, scraping up any brown bits, until nearly evaporated. Add remaining 3 tablespoons butter; stir to melt. Sprinkle with flour; stir to combine. Add stock and reserved mashed garlic. Cook and stir until thickened and bubbly. Season to taste.

  • To serve, garnish roast with fresh sage sprigs and pass gravy.

Tips

*To french the pork, cut fat and meat from the rib bones. You can ask your butcher to do this for you.

Nutrition Facts

411 calories; 17 g total fat; 129 mg cholesterol; 662 mg sodium. 14 g carbohydrates; 47 g protein;

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