On a clean work surface, score the fat cap of the pork loin, making shallow slits in the white fatty bits that line one side of the meat. Don’t cut deep enough that you reach the tender flesh beneath. This will help render some of the fat once in the oven and keep the loin from being too grizzly once cooked. Feel free to leave the strings on your boneless pork loin if it’s pre-tied and just slice around them.

Place the pork in a resealable plastic bag or roasting pan. Coat with the olive oil, garlic cloves and sea salt, using your hands if necessary so it’s completely covered. Allow to sit at room temperature for at least an hour, or if you have the time, do this the day before and refrigerate overnight. Allow the boneless pork loin to rest at room temperature for at least 30 minutes before putting in the oven.

Preheat the oven to 450 degrees F.

Place the pork loin in a shallow roasting pan on top of a wire rack, fat cap facing up. If you don’t have a rack, it’s not the end of the world: just use a baking sheet.

In a small mixing bowl, combine the mustard, lemon juice, sage and rosemary or thyme.

Slather the tops and sides of the boneless pork loin roast with the mustard sauce.

Roast the pork loin in the oven for 15 minutes. Turn the heat down to 300 degrees F, and continue to roast for 40 to 50 minutes, or until or until the internal temperature reaches 135 F. This will render a perfectly pink in the center medium-rare pork loin roast. Cook for longer if you like it completely white and cooked through (it won’t be as juicy, but you do you!).

Remove the pork loin from the oven and allow to rest for at least 10 to 15 minutes. Remove the twine (if your butcher tied the pork loin) and thinly slice the pork.

Serve warm or at room temperature with Dijon mustard or gluten-free gravy on the side.