Roast Pork with Garlic and Rosemary (Arista)

Cuisine, October 1982

2 hours — 5 Servings

Ingredients

1		loin and pork roast, about 5 pounds (bones split)
10	large	cloves garlic (slivered)
2	tablespoon	dried rosemary (crumbled)
1	tablespoon	kosher salt
1	tablespoon	coarsely ground pepper
	sprig	of fresh rosemary

Instructions

Heat oven to 350°F.

Cut slits (1/2" x 1/2") in surface of pork roast, making sure there are at least 3 slits her rib.

Combine garlic, dried rosemary, salt, and pepper in medium bowl; stir until well blended. Using tip of teaspoon or butter knife, stuffed slits in pork roast with garlic mixture; rub remaining garlic mixture into surface of pork with fingertips. Tie a few sprigs of fresh rosemary, if available, to outside of pork roast.

Place pork roast, bone side down, in roasting pan. Roast, uncovered, for 17 minutes per pound, about 1 hour 25 minutes, or until internal temperature of pork reaches 160° to 170°. Pork can be served hot or at room temperature.