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1
In a small bowl, combine the chopped garlic with the herbs and olive oil.
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2
To remove the loin in one piece while keeping the rib rack intact, run a long, sharp knife along the bones to release the meat.
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3
Season the loin and ribs with salt and pepper and coat them with the herb mixture.
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4
Using kitchen twine, tie the loin to the rack of ribs.
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5
Set the pork in a roasting pan, meat side up.
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6
Cover and refrigerate overnight or for up to 2 days.
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7
Bring the pork to room temperature before roasting.
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8
Preheat the oven to 375.
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9
Roast the pork in the upper third of the oven for 30 minutes.
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10
Reduce the oven temperature to 300 and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
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11
Transfer the pork to a work surface.
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12
Raise the oven temperature to 400.
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13
Untie the loin and let it rest for 15 minutes.
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14
Meanwhile, return the ribs to the pan.
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15
Roast the ribs in the oven for about 15 minutes, until browned and crisp on the outside and still moist within.
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16
Carve the loin into 1/2-inch-thick slices.
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17
Cut the rack into individual ribs.
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18
Transfer the pork slices, along with the ribs, to plates and serve.
