Makes 6 servings. Difficulty
4 garlic cloves, roasted 3 Tablespoons extra-virgin olive oil, divided 1 Tablespoon thyme, chopped 1 Tablespoon rosemary, chopped 1 4-lb. pork loin roast Salt and freshly ground black pepper
In a small bowl, blend the roasted garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the roast and let stand for 2 hours or refrigerate overnight.
Preheat the oven to 350°F. Season the pork on all sides with salt and freshly ground black pepper. In a large, deep, oven-safe pan heat the olive oil over medium high heat. Add the pork roast and brown on all sides, about 5-6 minutes total. Transfer the pan to the oven and roast for 1-1/2 hours ro until the thickest part of the meat reaches 155°F. Transfer the pork to a carving board and let stand for about 10 minutes. Slice the roast and serve.
To roast garlic, cut the top off a bulb of garlic to expose the cloves. Place the bulb in the center of a square sheet of aluminum foil. Drizzle the top of the bulb with olive oil. Gather up the sides of the foil and pinch to seal the garlic within the foil. Place in a 350°F oven for 45 minutes or until the garlic is very tender.