Pork Loin

• servings: 6-8
• active time: 1 1/2 hours
• total time: 13 hours

Ingredients

5 garlic cloves

1/4 cup extra-virgin olive oil

1/4 cup kosher salt

1 tablespoon crushed red pepper

1 tablespoon coarse black pepper

4 sprigs rosemary, picked and finely chopped

4 sprigs thyme, picked and finely chopped

3 pounds boneless pork loin, fat trimmed to 1/4-1/2 inch

Directions

Pass your garlic cloves through a garlic press into a mortar and pestle. Add olive oil, salt, red pepper, black pepper, rosemary, and thyme, and grind them all up in the mortar and pestle until they form a paste. Rub the pork loin all over with the seasoning paste, place it in a roasting pan lined with foil and covered in plastic wrap, and allow it to sit in the fridge overnight.

The next day, remove the roast from the fridge, take off the plastic wrap, and let sit at room temperature for about 45 minutes.

Meanwhile, heat the oven to 425°F. Roast the pork loin, fat side-up, for 20 minutes.

After 20 minutes, lower the heat to 225°F and allow the pork to cook until the center reaches 135° F about 1 to 1 1/2 hours.