Roast Pork with Artichoke-Mustard Sauce

Step 1: Preheat the oven to 350°F (180C or gas mark 4).

Step 2: Place pork loin in shallow roasting pan. Rub roast with 1/2 cup white wine. Cut random slits in roast; insert garlic slivers into slits. Sprinkle roast with thyme, salt and pepper; rub to adhere.

Step 3: Roast pork loin 20-25 minutes per pound (1 to 1 1/4 hour). Baste pork with pan juices every 15-20 minutes. After one hour, cover meat with loose foil tent.

Step 4: After one hour, cover meat with loose foil tent. It may be necessary to add 1/2 - 1 cup of white wine to pan if pan juices have dried up. When roast is done, transfer to a platter, let sit for 10 minutes. Carve into 3/4 inch slices. Pour pan juices over all. Serve with artichoke-mustard sauce.

Step 5: While pork roasts make the Artichoke-Mustard Sauce. Place the mustard in a medium mixing bowl. Gradually add the water, whisking constantly, until all the water has been incorporated.

Step 6: In a slow, stead stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy. Stir in pepper and lemon juice.

Step 7: Drain and chop the artichokes; stir into the sauce. Serve sauce at room temperature, ladling it over individual servings of pork.