1 bulb garlic (about 12 cloves), peeled
3 T. fresh or 2 T. dried rosemary
1 t. salt
1 ½ t. coarsely ground pepper
2 T. olive oil
1 bone-in pork loin roast, about 5 pounds
In blender, puree together garlic, rosemary, salt, pepper
and olive oil. With sharp knife, make
slits through pork (at least 3 slits per rib). Insert herb puree into each
slit. Cover pork and place in refrigerator for 2-3 hours to allow herb mixture
to penetrate meat. Remove pork from
refrigerator 20-30 minutes before roasting.
Preheat oven 350 degrees. Place
pork, bone side down, in a roasting pan.
Roast for about 17 minutes per pound (about 1 ½ hours), until meat
thermometer inserted in the thickest part of the meat registers 170
degrees. Remove pork from oven and let
stand 10 minutes before slicing.