Chop herbs & garlic, and mix well. Place into the pork by cutting little slits between the bone and meat. Put into roasting tray, and marinate with the wine for several hours, turning occasionally (or overnight if you like).
Add the stock to the roasting tray, and cook in a fairly hot oven to begin with (220C) for 1/2 hour, then turn the oven down to 100C for a further hour. Make the topping by mixing the crumbs and herbs in a food processor and drizzle in the oil. Spread a little Dijon mustard on the fatty side and then press the crumbs on well. Return to the oven for a further 15-20 mins.
Take out and rest the pork while finishing the sauce from the juices in the roasting tray. Skim the fat off, and reduce the liquid if necessary, and strain.
Carve, and serve with potatoes and vegetables of your choice (in the photo we have used Dauphinois potatoes, and baby leeks grown in our own vegetable garden).