Sage Pork Roast

1 3 or 4 pound pork roast
2 large cloves of garlic, sliced thinly
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 1/2 teaspoon dried sage
1 1/2 teaspoon thyme leaves
1/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
2 tablespoons all-purpose flour
1 cup cold milk

Preheat oven to 325 degrees.
Make slits into pork with sharp knife in various places all over meat and insert garlic.
Rub the surface with the oil.
Mix sage, thyme, salt and pepper together in a small bowl and rub into the roast.

Place roast on a rack in a roasting pan.
Insert roasting thermometer in the center of the meat.
Roast uncovered for 1 3/4 to 2 hours or until thermometer reads 155 degrees.
Transfer roast to platter, cover with foil and let stand 15 minutes before carving.

Gravy
Pour chicken broth into the roasting pan and loosen any remaining meat from pan; transfer to a skillet.
Whisk 2 tablespoons of flour into a cup of cold milk and whisk in with skillet mixture.
Cook, stirring gently until it starts to thicken. Cook on low an additional 2 minutes and serve with pork roast.