Roast Loin of Pork

• 1 loin of pork (7-8 cutlets)
• 4 tablespoons softened butter
• crumbled

Have your butcher remove the rind without removing fat. Mix softened butter with crumbled thyme, bay leaf and mustard, to taste, to a smooth paste, and rub well into pork several hours before roasting. Season to taste with salt and freshly ground black pepper, and let stand at room temperature to absorb flavours. Arrange the meat fat side up and brown it in a hot oven (450°-M7) for 15 minutes.