Like A Julia Child Recipe, Only Easier

Is there anything more tantalizing than a good cut of meat roasting in the oven? Methinks not. I found a quirky cookbook in small used bookstore in Mendocino called Once Upon a Tart. In it, the French owner of said café shares his recipe for a simple roasted pork loin. It is delicious on its own with an arugula salad and vinaigrette, or sliced and eaten on a baguette for lunch.

French Pork Loin

2 lb. boneless pork loin
2 cloves garlic, sliced
½ c. good-quality Dijon mustard
3 T. herbes de Provence
2 T. kosher salt
½ tsp. freshly ground black pepper

Preheat oven to 350F.

Take the pork loin and cut slits all over it, inserting slices of garlic in the slits. Spread the mustard liberally all over the meat, then sprinkle with the seasonings. You may want to use a spatula to spread the spices evenly over the meat. Place the meat in a roasting pan on the rack.

Bake for about an hour or until meat is thoroughly cooked. Remove from oven and let the meat rest for 10 minutes. Slice and serve.