1. Preheat oven to 350 F. Use a long, narrow boning knife or paring knife to cut several deep slits into the roast. Push the garlic slices into those slits. Place the pork, fat side up, in a roasting pan. Combine mustard, sage and paprika in a small bowl. Brush the top and sides of the roast with the mustard mixture; season with salt and pepper.

2. Roast pork 50 to 60 minutes, or until centre of the roast reaches 150 F to 155 F (66 C to 68 C) on an instant read meat thermometer. Transfer the roast to a cutting board, tent with foil and let rest 10 minutes. During resting the meat will continue to cook and the temperature will rise to the recommended doneness of 160 F (71 C).

3. While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat. Pour in 1 3/4 cups of the stock (or broth). Bring to a simmer, while scraping the bottom of the pan to dislodge any brown bits. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Now slowly whisk the flour/stock mixture in the pan. Return to a simmer and then cook a few minutes, until gravy has thickened, and then season with salt and pepper. Thinly slice the roast and serve the gravy alongside.

Note: If you are cutting the roast from a whole pork loin you purchased, a 1-kilogram roast will be about 7- to 8-inches long. Dried sage leaves are available in our bottled herb aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.