| | Directions | | Preheat oven to 475°. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Roast the pork for 30 minutes, then reduce the heat to 425° and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155°, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. |
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| Ingredients | | - |  | 4 pounds boneless pork loin, with fat left on |
| - | | 1 tablespoon salt |
| - | | 2 tablespoons olive oil |
| - | | 4 cloves garlic, minced |
| - | | 1 teaspoon dried thyme or 2 teaspoon minced fresh thyme |
| - | | 1 teaspoon dried basil or 2 teaspoon minced fresh basil |
| - | | 1 teaspoon dried rosemary or 2 teaspoon minced fresh rosemary |
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