• 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.