- 6 garlic cloves, peeled and finely chopped
- 1/2 cup chopped herbs, such as parsley, thyme, sage and rosemary
- 1/4 cup extra-virgin olive oil
- One 5 1/2-pound bone-in pork loin roast, chine bone removed (about 8 ribs)
- Salt and freshly ground pepper
- In a small bowl, combine the chopped garlic with the herbs and olive oil. To remove the loin in one piece while keeping the rib rack intact, run a long, sharp knife along the bones to release the meat. Season the loin and ribs with salt and pepper and coat them with the herb mixture. Using kitchen twine, tie the loin to the rack of ribs. Set the pork in a roasting pan, meat side up. Cover and refrigerate overnight or for up to 2 days. Bring the pork to room temperature before roasting.
- Preheat the oven to 375°. Roast the pork in the upper third of the oven for 30 minutes. Reduce the oven temperature to 300° and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
- Transfer the pork to a work surface. Raise the oven temperature to 400°. Untie the loin and let it rest for 15 minutes.
- Meanwhile, return the ribs to the pan. Roast the ribs in the oven for about 15 minutes, until browned and crisp on the outside and still moist within.
- Carve the loin into 1/2-inch-thick slices. Cut the rack into individual ribs. Transfer the pork slices, along with the ribs, to plates and serve.
A hefty pork loin like the one Taylor Boetticher roasted in his clay oven deserves a substantial, luscious red wine as a partner, like a spicy, dark-fruited Cabernet Franc from Napa Valley.