Tuscan Pork Roast

Bring a pork loin to room temperature. I used boneless, I've seen recipes that call for deboned then retied.

Smash eight or nine garlic cloves, four tablespoons rosemary (fresh if possible), a couple teaspoons of salt, and a couple tablespoons of extra virgin olive oil. Grind it all up really well into a nice paste.

Rub the outside of the loin with the garlic mixture, then poke a hole through the center with a long knife. Stuff the hole with the remaining garlic mixture. Make more if necessary. Let stand for about 30 minutes to marinate.

Bake at 350º until you get a center temperature of 155º. Start checking after about an hour as the time will vary dramatically depending on the size of your pork loin.

Let rest fifteen minutes then slice thinly and serve.