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Rosemary Pork Roast

2 tb Fresh rosemary leaves OR 2 ts Dried rosemary
1 tb Garlic; chopped
1 ts Salt
1/4 ts Pepper; coarsely ground
4 lb Boneless pork loin roast


Heat oven to 375~. Have a roasting pan ready. Put rosemary, garlic, salt, and pepper on a cutting board. Mince, then mash to a paste. If roast has not been tied, tie at 2" intervals w/kitchen twine. Rub w/herb-garlic paste. Place in roasting pan. Roast uncovered, basting meat 2 or 3 times w/pan juices, 1.1/4 hrs. or until meat thermometer inserted in center registers 155~ to 160~.

Remove meat to cutting board. Cover loosely w/foil and let stand about 10 mins. Remove twine. Cut roast in 1/2" slices.




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