1 4-6 lb. center rib pork roast
2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed
1 Tablespoon extra virgin olive oil
3 cloves garlic, minced
In a shallow pan, rub roast with oil, rosemary, and garlic.
Cover and refrigerate overnight
Preheat oven to 325 F.
Place roast in a shallow roasting pan, back bone side down.
Roast for 1 ¾ to 2 ½ hours, until thermometer inserted in thickest part registers 155.
Remove from oven.
Cover with foil and let stand 15 minutes.
A smaller roast –
For a 2-3 lb. roast, roast 1 ¼ to 1 ¾ hours.
