• Preheat oven to 375°F. On work surface, open up roast with boned side facing up; cut slit through the length of the roast. Season generously with salt and pepper; drizzle with olive oil.
• Spread two-thirds of the garlic and rosemary evenly over roast. Roll the roast, tying at intervals with kitchen string. Using thin knife, make 8 slits in roast. Insert remaining garlic and rosemary into slits. Season roast with salt; drizzle with olive oil.
• Place roast on rack set in roasting pan; roast for about 1 hour and 15 minutes or until instant-read thermometer registers 155°F when inserted into center.
  Remove from oven and let stand for 10 minutes or until temperature rises to 160°F.
• Pour off any fat in roasting pan; add hot water to pan, scraping up any browned bits from bottom of pan. Pour into glass measuring cup; microwave for 1 minute. Season with salt to taste. Slice pork thinly; drizzle with reserved pan juices.

Variation:

Grilled Roast Pork with Rosemary and Garlic:
Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast: Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting the gas on the sides of the grid only. Set a drip pan in the center of the lower grid. Add 1 cup of hot water to the drip pan. Place the roast on the center of the cooking rack over drip pan. Cover and cook for about 1 hour and 15 minutes, or until instant-read thermometer registers 155°F when inserted into center. Remove from grill and let stand for 10 minutes or until temperature rises to 160°F. Remove drip pan and skim off any fat. Add 1/2 cup of hot water, scraping up any browned bits. Pour into glass measuring cup; microwave for 1 minute.

Recipe Provided by Chef Sharon Sanders