Preheat oven to 350°F/180°C.
Cut regularly spaced slits in meat.
In a bowl, mix 1 Tbsp. (15 mL) oil and the Dijon mustard; lightly baste roast and dust with flour.
In a frying pan, sear meat on all sides in remaining oil. In each slit, insert a strip of pancetta folded in half.
Put in a roasting pan with sage and garlic; add milk midway up the roast. Add more as needed.
Cook covered about 2 hours. Uncover for the last half hour of cooking.
Transfer to a hot serving dish. Cover with aluminum foil and let stand. Strain and skim cooking juices. Serve with pork loin.
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