Ingredients

• One six-bone center-cut rack of pork (about 4 pounds), bones Frenched
• ½ Teaspoon of whole cloves
• ½ Teaspoon of black peppercorns
• 6 Garlic cloves
• 1 Lemon
• Kosher salt
• 1 Tablespoon of minced rosemary
• 1 Tablespoon of minced sage
• 3 Tablespoons of canola oil
• Gray salt or coarse sea salt

Directions

1. Make the rub just before using it for the most intense flavor:
2. Grind the cloves and peppercorns with a mortar and pestle until pulverized. Using a microplane or box grater, grate the garlic and the zest of the lemon directly into the ground peppercorns. Add a big pinch of kosher salt and the herbs and mash to a paste. Transfer to a bowl. Juice the lemon, then stir the juice and oil into the paste.
3. Score the fat on the roast, making shallow cuts about one inch apart in a crosshatch pattern; be careful not to cut into the meat. Set a roasting rack in a roasting pan, put the roast on the rack, and massage the rub all over the roast and into the scored cuts. Let the meat stand at room temperature for 1 hour.
4. Preheat the oven to 350 degrees.
5. Roast the meat for about 1 hour and 15 minutes, until the temperature in the center of the roast is 135-140 degrees. Remove from the oven, cover the meat with a foil tent, and let it rest on the stove for 30 minutes. Carve and sprinkle with gray salt or coarse sea salt.
6. Henry also suggests trying this recipe on your outdoor grill, searing the outside of the roast for a few minutes over a hot fire, and then offsetting the heat to slowly cook the meat until the internal temperature is 135-140 degrees. Use hickory logs or chips for the best flavor.