1 4-pound pork loin roast, tied
8 cloves garlic, peeled
3 Tablespoons chopped fresh rosemary (or 2 Tablespoons dried)
2 teaspoons Kosher salt
2 teaspoons cracked pepper
1/4 cup olive oil
Slice the garlic into slivers, about the size of slivered almonds. You should have approximately 20-25 slivers of garlic. With a paring knive, pierce the pork roast approximately 2 inches deep, corresponding to the number of garlic slivers you have. Then stuff one garlic sliver in each of the pork piercings.
Combine rosemary, salt, pepper, olive oil. Smear all over outside of pork.
You can do all of this ahead. Just wrap the roast in plastic wrap and put it in the fridge for up to a day. It’s actually better if you can let it sit, but it’s pretty darn good even if you don’t make ahead.
Heat the oven to 400 degrees. Bring the roast to room temperature. Place a meat thermometer in the center of the pork. Put the pork in a roasting pan and roast for 20 minutes. Without opening the oven, turn it down to 350 degrees. Roast for another 1 hour and 20 minutes, or until the meat thermometer reaches 155 degrees.
Transfer to a cutting board and allow to rest for at least 10 minutes. Slice into 1 inch pieces and serve.