1. In a small quantity of oil, sear roast at high temperature on all sides let cool at room temperature
for 15 minutes.
2. Use a small knife to make incisions into the pork roast. Insert the garlic clove halves, one into
each incision.
3. Pour 57 g (2 oz) olive oil on the bottom of the roasting pan. Slice in big pieces 2 or 3 carrots,
1 large onion, and 2 or 3 celery stalks. Mix 1 tsp tomato paste in with the oil and vegetables.
Apply Dijon mustard to all sides of the roast, sprinkle the entire surface with El-Ma-Mia Spice
Coating, then lay the roast onto the vegetables. Put the whole pan, uncovered, into the refrigerator
and let stand for 1 ½ hours.
4. Take the entire pan out of the refrigerator about 45 minutes before cooking.
5. Slide the grill into the center of the oven.
6. Pre-heat the oven to 450 °F.
7. Cook the roast 10 to 15 minutes at 450 °F, or until coating is golden brown then reduce temperature
to 350 °F and add 3 cups water.
8. During cooking, make sure there is always enough liquid at the bottom of the roasting pan so as to
prevent the vegetables from burning. During the cooking process, frequently baste the entire roast
to prevent the surface from drying and forming a crust, and add water often to keep the liquid level
as steady as possible. This will also provide sufficient sauce. Cook until the meat is done as
desired. Remove the pan from the oven and lay the roast onto a cutting board. Let stand 5 minutes
before slicing.
9. Sauce: put the roasting pan onto a range element and heat up the sauce just enough to make it
simmer. Add 227 ml [1 cup] red wine and 1 tsp or more powdered beef bouillon (or, optionally,
veal stock), let reduce, strain and serve the roast with the sauce.