2 - 2 1/2 lb. pork loin
1 1/2 tbsp. Dijon-style mustard
1 tbsp. honey
1/2 tsp. ground cloves
Salt & pepper
1/4 c. dry white bread crumbs
2/3 c. dry white wine
1 tsp. bouillon granules

Preheat oven to 375 degrees. Calculate the cooking time of the pork at 30 minutes per pound, plus 30 minutes. Place pork fat side up in a roasting pan. Combine the mustard and honey in a bowl, stir in ground cloves and season with salt and pepper. Spread the mixture evenly over the fat surface of the pork. Sprinkle bread crumbs over and press down.

Roast the pork in the oven for 45 minutes, basting occasionally, then remove from oven and pour the wine over it. Return to oven and roast it for the remainder of the calculated cooking time until the pork is cooked through. When pork is cooled transfer to a carving platter. Leave in the oven turned to lowest setting for 15 minutes before carving.

Meanwhile, drain the fat from the pan. Mix the bouillon granules with a little water and stir into the pan juices, adding a little boiling water if necessary, to make a thin gravy. Pour into a pitcher.

Carve the pork down through the ribs into thick chops. Arrange on a platter and serve with gravy. Serves 4.