Herb Roasted Pork Loin with Parsley Shallot Sauce

2 garlic cloves, minced (1 tablespoon)

½ teaspoon salt

2 teaspoons olive oil

1 tablespoon finely chopped fresh sage leaves, or 1 teaspoon dried sage

1 tablespoon finely chopped fresh rosemary leaves, or 1 teaspoon dried rosemary

1 tablespoon finely chopped fresh thyme leaves, or 1 teaspoon dried thyme

½ teaspoon freshly ground pepper

1 (2 ½ pound) center cut boneless pork loin, trimmed of all visible fat

½ cup parsley shallot sauce, recipe follows

Sauce:

1 ½ cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra virigin olive oil

2 tablespoons water

2 teaspoons fresh lemon juice

¼ teaspoon salt

1. Preheat the oven to 350*
2. Mash the garlic and salt together with a fork until it forms a coarse paste.
3. Transfer to a small bowl, stir in the oil, fresh herbs, and freshly ground pepper.
4. Rub the garlic-herb paste all over the pork. Put the pork in a roasting pan and roat for 1 ¼ hours or until the internal temperature reach 155*.
5. Transfer the roast to a carving board and let rest for 15 minutes.
6. Carve the pork into slices and serve the sauce.