2 cups flat leaf parsley sprigs, gently packed
1/2 cup coarsely chopped sage leaves
1/4 cup marjoram leaves
Grated zest of 1 large lemon
1/4 cup fresh lemon juice
2 tbs capers, rinsed (first soaked for 15 minutes if salt-packed)
6 anchovy fillets
3 cloves garlic
1 tbs kosher salt
1/4 cup + 2 tbs extra virgin olive oil
One 10-rib, bone-in pork loin roast, frenched, about 5 lbs
Put the herbs, lemon zest, lemon juice, capers, anchovies, garlic, and salt into a food processor and turn it on for about 15 seconds. Scrape down the sides, then turn it on again and pour in the olive oil in a steady stream. half of this puree will be used to marinate the pork and the other half will finish the sauce after it comes out of the oven.
The pork should have about a 1/4" layer of fat covering the rounded side. If it's much thicker than that, trim some off. Put the pork in a roasting pan or baking dish in which it fits comfortably (you can cut the roast in two equal pieces if needed) and slather all sides of the roast with half of the green sauce. If time permits, refrigerate the roast and allow it to marinate in the sauce for several hours or even overnight. Bring it out to room temperature about an hour before you are ready to roast it.
Preheat the oven to 425. Roast the pork for 30 minutes, then pour 1 cup hot water onto the pan. Turn the oven down to 350 and continue to roast it until a thermometer inserted horizontally into the interior registers 150. Figure on a total roasting time of 1 - 1.5hrs. Allow the pork to rest in the roasting pan at room temperature for about 10 minutes, and then transfer it to a board for carving. Pour the drippings into a liquid measuring cup, ladle off the fat, and return them to the roasting pan. Put the pan over low heat, whisk in the reserved green sauce and bring it to a simmer.
Carve the roast between the bones into individual chops. Arrange them on a warm platter. Pour the remaining sauce over the pork or pass it separately in a sauceboat.
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