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1 (4-pound) boneless pork loin, with fat left on |
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1 tablespoon salt |
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2 tablespoons olive oil |
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4 cloves garlic, crushed |
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1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves |
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1 teaspoon dried basil or 2 teaspoons fresh basil leaves |
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1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary |
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| Place an oven rack at the center position and heat oven to 475 degrees F. |
| Place the pork loin on a rack in a roasting pan, fat side up. Sprinkle salt evenly over the roast. In a small bowl, combine olive oil, garlic and herbs. Spread the garlic and herb mixture over the roast, patting it in. |
| Place the roast in the oven for 30 minutes at 475 degrees, then reduce the heat to 425 degrees and roast for an additional hour. Remove the roast from the oven when the internal reaches 155 degrees (test using an instant read thermometer). Immediately cover the roast with foil and allow it to rest for 20 minutes before carving. |
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