3 lbs. boned pork leg roast, or a boned & rolled pork shoulder
1 clove garlic, slivered
1 tsp. dried rosemary
Salt & black pepper

Wipe meat with damp cloth. Score fat with a sharp knife. Make small slashes in several place and insert slivers of garlic. Rub surface with rosemary. Sprinkle with salt and pepper. Place on a roasting rack in a shallow pan, insert meat thermometer in center of meat. Roast at 325 degrees about 45 minutes per pound or about 2 1/4 hours until thermometer reaches 170 degrees. Allow to rest 10 minutes before carving temperature will continue to rise a few degrees. If desired sprinkle additional rosemary over meat when serving.