Carré of Pork Provençale

• 1.75 kg/4 lb chine or best end of pork, chined and skinned – ask the butcher to do this for you
• 2 clov

Trim the excess fat from the loin. With a sharp knife, cut small slits in the meat and, using the end of a teaspoon, push in the slivers of garlic and the herbs. Sprinkle with salt and pepper. Sit the pork in a roasting tin, fat side down, and pour over the wine. Leave in a cool place for 4 hours, basting or turning occasionally. Add the stock to the tin, and roast the meat in a