Roast Pork Loin A La Provencal

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5 pounds pork rack, also known as center cut loin

2 springs Rosemary, chopped

1/2 bunch Thyme, chopped

1/2 bunch Marjoram, chopped

6 filets Anchovy in oil, minced

3 cloves garlic, grated on a Microplane

1 cup whole-grain mustard

1 tsp pimente despelette

Salt and pepper to taste

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