Ingredients
6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
4-1/2 to 5 pound rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher
Preparation
Mince garlic and rosemary together. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over the pork. Beginning at end of the loin, make a 3/4-inch slit with a long, thin knife through the center to the other end of the loin. Stuff with remaining garlic mixture, pushing it through with the handle of a long wooden spoon. Marinate at room temperature 30 minutes.
Preheat oven to 350'.
Place loin, fat side up, on a rack in a roasting pan and roast in the middle of the oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155’, about 2 hours. Let pork stand, loosely covered, 20 minutes.
Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch thick slices. If desired, serve bones cut into ribs.
Note: roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
