4pound pound pork loin roast (please note the weight of your roast, you may need to adjust)
2teaspoons fresh rosemary leaves
2teaspoons Kosher salt
2tablespoons olive oil
Preheat oven to 350 degrees. Use either a mortar and pestle, or a food processor, add rosemary leaves, salt, garlic, and olive oil. Mash or pulse until a paste is formed. Place roast on a wire rack on a baking sheet fat cap side up.
Spread rosemary and garlic paste over the roast. Bake for approximately 1 hour and 20 minutes. Check roast for temperature with a meat thermometer.
When the temperature is between 145 to 160 degrees remove the roast for from the oven. You may need to adjust the cooking time. All ovens and cuts of meat are different. Allow roast to rest for about 10 minutes before carving. If desired serve with pan juices.