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1
Using a paring knife, make 8 incisions all over the pork roast.
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2
Roll up the sage leaves and press each one into an incision.
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3
Rub the roast all over with olive oil and lightly sprinkle with salt.
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4
Allow to marinate at room temperature for up to 2 hours.
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5
In a small saucepan, simmer the lemon zest, juice and sugar over low heat, stirring occasionally, until the liquid is reduced to 1/4 cup (about 20 minutes).
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6
Strain the syrup and set aside.
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7
Heat 1 tablespoon of olive oil in a medium saucepan.
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8
Add the pork bones, season with s&p and brown over low heat for 10 minutes; discard the fat.
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9
Add 2 cups of the stock and simmer until reduced by half, about 30 minutes.
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10
Add the remaining 2 cups fo stock and simmer until reduced to 1 cup (about 30 minutes more).
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11
Add the sage sprigs and simmer until reduced to 1/2 cup (about 20 minutes more).
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12
Strain and set aside.
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13
Preheat the oven to 325 degrees F.
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14
Heat the remaining tbl of oil in an ovenproof skillet.
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15
add the pork, fat side down, and brown over moderate heat for about 10 minutes; discard teh fat.
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16
Turn the pork fat side up and roast for about 30 minutes in the oven, basting twice with the lemon syrup.
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17
Roast for another 15 minutes, basting with the pan juices, until the instant-read thermometer reads 145 degrees F.
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18
Let the roast rest for 10 minutes before carving.
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19
Reheat the sauce and season with s&p.
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20
Carve the roast and serve with the pan sauce.
