|Pork loin roast||2 Pound|
|Garlic||1 Clove (5 gm)|
|Olive oil||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Kitchen bouquet||1⁄2 Teaspoon|
Remove roast from refrigerator at least 1 hour before cooking. Set oven to 325°F.
1. Rinse and pat dry the roast. Rub pork roast with garlic. Pour oil and herbs (including left over garlic) into roasting dish. Roll roast in oil/herb mixture until well covered.
2. Roast, uncovered, with fat side up for 1 hour & 10 minutes (35 minutes to the pound) or until internal temperature reaches 170°F (185°F for shoulder cut). Remove from oven and let sit 10 minutes before carving.
3. To make sauce: Beat egg yolk with the cream. Slowly add to pan drippings over medium heat, stirring constantly. Add Kitchen Bouquet and salt & pepper to taste.
4. Carve roast and drizzle a little sauce over each slice.