Instructions
Using a mortar and pestle or food processor, mash the garlic and salt together. Add herbs, pepper and olive oil and blend to form a paste. Rub the paste all over the meat and on the outside of the bones, if using them. Reassemble the roast and tie the bones to the meat at 2-inch intervals or so. If using a boneless roast, rub the paste all over the meat. Marinate the roast, loosely covered for 2 hours at room temperature, or preferably overnight in the refrigerator.

If the pork was refrigerated, take it out about an hour before cooking. Preheat the oven to 450F. Lay the roast, bone side down, on a rack in a shallow roasting pan and place it in the center of the oven. Roast for 15 minutes. Turn the heat down to 300F and roast for 1 1/2 hours longer. The internal temperature of the roast should reach 145F to 150F. Remove the meat from the oven and cut off the string to separate the bones from the meat. Cover the meat loosely with foil and keep warm for 20 minutes before carving.

If the bones are reddish, put them back in the oven for 5 to 10 minutes while the meat rests. The bones should no longer be red when done. Carve meat into 1/4-inch-thick slices and cut the bones into serving pieces.




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Yields: 6 Servings
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