Tuscan-Style Pork Roast (arista)

Ingredients

• 6 garlic cloves
• 1/4 cup fresh rosemary
• 2 teaspoons fine sea salt
• 1 (4 1/2- to 5-lb) rib section center-cut pork loin
• boned
• meat reassembled with bones
• and tied by butcher

Instructions

1. Mince together garlic and rosemary.
2. Stir together with sea salt in a small bowl and season with pepper.
3. Rub 1 tablespoon garlic mixture all over pork.
4. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end.
5. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon.
6. Marinate at room temperature 30 minutes.
7. Preheat oven to 350F.
8. Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155F, about 2 hours.
9. Let pork stand, loosely covered, 20 minutes.
10. Discard string.
11. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices.
12. If desired, serve bones cut into ribs.