Carré de Porc à la Provençale

• 1 loin of pork (7-8 cutlets)
• 8-12 sage leaves
• salt and freshly-ground black pepper
• crumbled thy

Have butcher bone and tie loin of pork. Pierce with the point of a sharp knife and insert sage leaves into pork. 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 flavours.

Place pork in an oven-proof casserole; add water, dry white wine and olive oil; crush garlic clov