Garlic Rosemary Pork Roast

This is my husband’s favorite, and was well loved when I served it at Christmas dinner for my parents as well. This dry rub was originally in a recipe for lamb, and I’m sure it would go wonderfully on a lamb roast as well. The best part of cooking this roast so often is I’ve discovered the perfect cooking method. The outside is nice and crisp, while the inside is tender and juicy. Also the slow cooking time will fill your house with the scent of garlic and rosemary and leave your mouth watering!

Garlic Rosemary Pork Roast
1 Pork tenderloin, boneless, 2-4 lbs.
3 tbs fresh minced garlic (usually in a jar)
2-3 large sprigs of Fresh Rosemary (or one package from the store)
1/4 cup Kosher Salt
1 tbs olive oil

Preheat oven to 425 degrees. Prepare rosemary by stripping the leaves from the stems and bruising.
Place rosemary in a small bowl, add olive oil, garlic, and salt. Stir until evenly mixed.
Place the Pork roast in a large preferably covered roasting pan, score the roast on both sides.
Rub rosemary garlic mixture into the meat, generously covering the entire roast. (You can do this step before heating the oven, and allow to ‘marinate’ for up to an hour, but I usually do it just before cooking.)
Place roast in oven UNCOVERED for 30-45 minutes. If it’s a smaller roast, go with the shorter time.
Then reduce heat to 375, COVER and cook for an additional 45 minutes per pound. (A 2 lb roast you would cook for an additional 60 minutes, a 4 lb roast would be an additional 2 to 2.5 hours cooking.) You can check for doneness with a temperature probe when internal temp is 160 degrees.
When roast is cooked through, remove from oven, uncover, and allow to rest for ten minutes before carving.
Enjoy!