SandyOH posted 01-30-99
Garlicky Pork Roast
Wash roast (loin, butt, sirloin,etc.) under cold running water thoroughly. Dry with paper towels. Trim away any visible fat, leaving just a thin layer on top.
Make slits, using a sharp thin knife, about 3/4 to 1" deep every 4 to 5", or as much as desired.
Insert cloves of garlic or halves, as desired. Also add a little salt and pepper in each slit. Rub with additional
salt, pepper, basil and crushed rosemary all over the roast. Place fat side up, on a rack in a roasting pan.
Add 2 cups liquid, such as water mixed with fruti juice or beer, etc. Cover and set temperature at 400 F. Roast 15 minutes; reduce temperature to 300 F. and continue roasting 35 to 40 minutes per pound.
Baste occasionally. Remove cover the last 45 minutes of roasting time; baste and roast until nicely browned. At the same time, I will arrange potatoes and carrots or yams around roast and cook until nicely browned. Turn vegetables over for even browning.