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1
Preheat the oven to 450.
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2
In a bowl, combine the olive oil, garlic, sage, bay leaves and 1 tablespoon each of kosher salt and pepper.
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3
Make eight small, deep incisions in the top of each pork roast.
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4
Stuff the incisions with garlic paste and spread the remaining paste all over the roasts.
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5
Season with salt.
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6
Heat a large roasting pan in the oven until it is very hot, about 10 minutes.
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7
Set the pork roasts in the hot pan, fat side up.
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8
Roast the pork for 15 minutes.
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9
Turn the oven down to 350 and continue to roast for about 1 hour and 15 minutes longer, rotating the pan twice; the roasts are done when an instant-read thermometer inserted in the thickest part of the meat registers 150.
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10
Transfer the roasts to a carving board and cover loosely with foil.
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11
Pour the pan juices into a glass measuring cup.
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12
Spoon 2 tablespoons of the fat back into the roasting pan.
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13
Spoon off the remaining fat from the pan juices and discard.
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14
Set the roasting pan over 2 burners on low heat.
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15
Whisk in the flour until a paste forms.
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16
Slowly add the wine and cook over moderate heat until thickened, scraping up any browned bits, about 4 minutes.
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17
Whisk in the stock until smooth.
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18
Simmer the sauce for 5 minutes.
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19
Strain the sauce into a medium saucepan, then strain the reserved roasting juices into the sauce.
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20
Season the sauce with salt and pepper and keep warm over very low heat.
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21
Carve the pork into chops and arrange on a warmed serving platter.
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22
Add any juices from carving the meat to the sauce and pour it into a gravy boat.
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23
Serve at once.
