Carré de porc à la provençale

• 1 loin of pork (6–8 cutlets)
• 8–12 sage leaves salt and ground black pepper

Ask the butcher to bone and tie the loin of pork. Pierce it with the point of a sharp knife to insert the sage leaves into the meat. Season to taste with salt, freshly ground black pepper, crumbled thyme and bay leaf. Sprinkle with a little olive oil and allow to stand for at least 12 hours to absorb the flavours.

When ready to cook, pre-heat the oven to