Pork Roast with Garlic and Rosemary

Michael French

Ingredients

• 2-3 lb Center Cut Boneless Pork Loin

• 5 Clove Garlic

• 3-4 Fresh Rosemary Sprigs

• 1-2 Tbs Extra-Virgin Olive Oil

• Fresh Gound Pepper

• Salt

Instructions

Using a very sharp long knife, cut the roast open length wise with a continuous spiral cut.
Start just under thin layer of fat on the top of the roast. It should take about three turns with knife.
When you are done, you should have a long flat piece of pork. Work with the side of the pork that does not have the fat.
Crush the Garlic cloves and spread evenly on the pork.
Break the leaves off of the Rosemary sprigs with your fingers and distribute evenly on the pork. Discard the Stems
Sprinkle the meat with the salt and pepper, as desired.
Using your hands, gently rub the spices into the meat. Make sure that the spices are distributed evenly.
Drizzle the pork with the Olive Oil. Use only the amount of oil need to lightly cover pork.
Roll the Pork roast back up slowly and tie with about three or for lengths of Kitchen Twine.
Grind some pepper on the top of the roast.
With the Fat side of the meat up, put the roast on a plate in the refrigerator over night.

Remove roast from the refrigerator about one hour prior to cooking.
Start your BGE and set it up for an indirect heat cooking
Place the roast on a V-rack in a drip pan, fat side up.
Cook the Roast at 325 until it reaches 155 internal temperature with a remote thermometer. It should take about 2 hours.
When the Temp hits 155, open the bottom vent all of the way and take daisy wheel off the top.
Stay with the BGE at this point.
When the internal Temp gets to 160, take the roast out of the BGE.
Let the roast sit for 15 min.
Slice the roast at the table and serve.

Notes

I have not added any wood chips for this recipe, because I think that smoke would overpower the Garlic and Rosemary.

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