Garlic and Rosemary Pork Roast

2 Garlic cloves
Salt
3 Sprigs Rosemary sprigs -; (4" long)
1/4 c Olive oil
3 1/2 lb Pork butt -; (to 4 lbs)

Crush garlic in mortar and pestle or food processor to coarse puree. Add pinch of salt to make process easier. Strip leaves from rosemary and grind with garlic. While pureeing, slowly add olive oil in thin stream to make fairly smooth paste. Sprinkle pork roast all over with salt. Rub in all of garlic-rosemary paste on all sides. Place on roasting rack in low-sided roasting pan and cook at 350 degrees until internal temperature reaches 165 degrees, about 1 1/2 hours. Remove from oven, tent with aluminum foil and set aside for 10 minutes for temperature to stabilize before slicing. Yields 8 to 10 servings.

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