Tuscan Pork Roast

My sister recently posted this recipe and I knew immediately that it would be one my entire family would love.  Believe it or not, as picky as my little boy is... he is all about eating pork!  Don't tell my classroom of first graders-- they all know how much I love pigs! :)  This was an easy meal to throw together and the house smelled incredible as it roasted!  I honestly couldn't wait until it was done enough to eat!  I do recommend extending the marinating time as my sister suggested.  I left mine in the fridge for a little over an hour and the flavors really were allowed to work into the pork nicely.  My sister's other suggestion was to up the amount of garlic used.  As much as I would have loved it that way, I "took one for the team" and made it as the recipe suggested.  I'm not sure my picky eaters would have tolerated as much garlic as I would have liked to have used.  Even as written, it definitely has a strong garlic flavor and might be my new favorite pork loin 'go to' recipe.

**As a side note, a huge 'thank you' to Donna for the sweet award!  I promise to pass it along very soon! :)

Tuscan Pork Roast

5 to 8 garlic cloves, peeled

1 1/2 tablespoons dried rosemary
2 tablespoons olive oil
3/4 teaspoon salt
1 boneless whole pork loin roast (3 to 4 pounds)

In a food processor, combine garlic, rosemary, olive oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. (At Rachel's suggestion, I let mine stand for over an hour.)  Place roast, fat side up, on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 1-1/4 to 2 hours or until a meat thermometer reads 160 degrees. Let stand for 10-15 minutes before slicing.

Source: Rachel vs. The Kitchen