- 1 loin pork roast (size should depend on amount of people eating meal)
- 4-5 chopped garlic cloves
- fresh rosemary
- pork seasoning (if available – if none, mix garlic salt, onion powder, fresh pepper and thyme in a bowl for personal seasoning)
- Seasoning salt/sea salt
- 2 TBLS olive oil (1 for rubbing over pork roast, 1 for inserting into slices) see below
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- Preheat oven to 450 degrees
- Make pork paste with chopped garlic, olive oil, smidge of rosemary & either pork seasoning or your own blend (see above)
- A shake of Lawry’s salt – a shake and
- A shake of black pepper
- Lightly sear pork roast in olive oil until slightly brown
- Put on rack in roasting pan
- Make tiny slices in the roast (large enough to insert the garlic & olive oil paste)
- Insert the paste into slices on the roast
- Cook at 450 degrees, until pork temperature is about 160 degrees.
- Pork will be “pinkish” – really need to watch, so you don’t overcook it. Slightly pink makes the roast delicious.