3 to 4 lb. boneless pork roast
2 tbsp. minced garlic
lemon pepper
kosher salt
black pepper

Preheat oven to 350°F. Pat dry your roast. Season liberally, rubbing in the spices and garlic all over the roast. Place roast on a roasting rack in a roasting or cake pan. Cover with aluminum foil.

Cook at 350°F for one hour twenty minutes. Remove the roast from the oven and turn it over, leaving uncovered. Roast for a further twenty minutes.* Remove the roast from the oven and allow to rest for fifteen minutes to redistribute the juices.

* Note: Twenty minutes per pound.

Gravy (Optional):

pan juices
all-purpose flour
water
salt and pepper, to taste

To make gravy: drain left over juices in a sauce pan. Mix cold water and flour together thoroughly to form a flurry. Whisk into pan juices. Add more flurry if gravy needs thickened. Season to taste.

The roast should come out tender enough to cut with a fork. I serve it with homemade mashed potatoes.

Serves 4 to 6.

Submitted by: A. Conn