Set oven rack one below middle and then preheat to 500°F. Rinse off roast with cold water and pat dry.
Pierce roast all around 1/2" or so and stuff with slightly pressed garlic cloves.
Cooks Note: In the Cooks.com Test Kitchen, we use a sharp paring knife and make small X's in the meat to insert garlic, strips of salt pork and sprigs of fresh herbs.
Brush whole roast with olive oil and set aside. Mix all other ingredients in a Freezer bag or one large enough to hold roast. Put roast in bag and shake until covered well, pressing the seasons into the roast. Take a shallow baking pan and cover with foil. Place a rack in the pan to keep the roast off the pan fat side up. Roast at 500°F for 20 minutes then reduce oven temperature to 250°F.
Set timer for 1 1/2 hour. Check roast with meat thermometer; it should read around 150°F. When internal temperature reaches 160°F, remove roast from oven and allow to rest for 20 minutes; then carve.
Author's Comment: I served this (it was the best pork roast I've ever made!) with the Cheesecake Factory redskin potatoes found on Cooks.com and vegetables for a GREAT New Year meal. Good Luck!
Submitted by: Al Schneider
