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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