• Preheat oven to 225°F Adjust the oven rack to the lower 1/3 position.
• Carefully, without cutting into the meat, score the fat on top of the pork roast just 1/8 of an inch deep in a diagonal or diamond design. Sprinkle the surface with the salt and pepper, rubbing it into the scored area. Place the roast on a rack set in a roasting pan and insert a meat thermometer.
• In a small skillet or saucepan, over medium-low heat, add the oil, 2 tablespoons of the chopped sage and the minced garlic and sauté just until the garlic is soft and fragrant. Add the ginger preserves and stir until it is melted and syrupy.
• Using a pastry or silicon brush, lightly baste the top and sides of the roast with the sage-garlic-ginger glaze and transfer to the preheated oven.
• Roast until the internal temperature reaches 130°F, basting with additional glaze every 30 minutes. When the temperature reaches 130°F turn the oven to broil to give the roast a rich brown crust and the internal temperature reaches 140°F, about another 5 minutes. Check it frequently so it does not burn. Remove the roast from the oven and transfer it to a cutting board, tent it with foil and let it rest for 10-15 minutes. The heat will carry over and the temperature will continue to rise a few more degrees to 145 or a little more. When ready to serve, slice just the amount needed into 3/4-inch thick slices.

Sauce:

• Remove the rack from the roasting pan and place the pan on the stovetop over medium heat.
• Add the chicken broth to the pan with the drippings and deglaze the pan scraping up the browned bits from the bottom of the pan. Pour the liquid off into a small dish and reserve.
• Add the butter to the pan and when it is melted, sprinkle in the flour, and cook, stirring for about 1 or 2 minutes to cook the flour. Add the reserved drippings/broth, mustard, wine and cream, stir until smooth and slightly thick. Serve with the pork slices.
•