Time: 1 1/2 hours
1 pork loin roast to serve 4-6 (Approx. 16 oz) , barded (fat on or added on with string)
6 garlic cloves, cut into thin slivers
6-8 shallots peeled, left whole
2 tbsp olive oil
1 cup heavy cream
salt & coarse black pepper
Turn oven to 395o. Place pork roast in a large baking dish. With a sharp paring knife, pierce roast in evenly to make little "pockets" and insert a garlic sliver into each slit, pressing firmly so they enter the meat. Drizzle with oil and 1/2 cup cream. Salt generously. Place shallots around the roast. Bake in oven, basting every 1/2 hour or so until roast is slightly browned and well cooked. Remove from oven and add the rest of the cream and coarse pepper (quite alot), mix the cream into the pan juices and return to oven for another 5-10 minutes. (Shown here served with sauteed multi-colored carotts and baby potatoes).