Herb Roasted Pork Loin with Parsley Shallot Sauce

• 2 garlic cloves, minced (1 tablespoon)
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
• 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
• 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat
• 1/2 cup Parsley Shallot Sauce, recipe follows

Parsley Shallot Sauce:

• 1 1/2 cups lightly packed flat-leaf parsley leaves
• 2 tablespoons coarsely chopped shallot
• 3 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil 
• 2 tablespoons water
• 2 teaspoons fresh lemon juice 
• 1/4 teaspoon salt
• Freshly ground black pepper