Roast Pork Loin with Garlic and Rosemary
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse sea salt
- 1/2t ground black pepper
- 2x 1/2lb boneless pork loin roast, well-trimmed
- fresh rosemary sprigs (optional)
Preheat oven to 400°F. Line 13x9x2-inch roasting pan with foil or grease with butter. Mix garlic, rosemary, salt, and pepper in a bowl (or grind in a mortar). Rub garlic mixture all over pork. Place pork fat side down in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Rost until thermometer inserted into center of pork registers 155°F, about 25 minutes longer. Remove from oven, and let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Source: 
http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684