With the weather getting a bit chilly, it is good to start thinking about warm, hearty meals.  The gist of this recipe works with just about any cut of pork roast:  Loin, Crown, Butt, Shoulder, Tenderloin.  The first pic below is a center tenderloin; the second pic is a pork shoulder – both I made recently.  The garlic is a natural marinade, moistening and flavoring the roast at the same time.

• 3-4 lb pork roast
• 10-15 whole cloves garlic, peeled and cut in half long-wise
• olive oil
• salt & pepper
• fresh rosemary branches

Preheat oven to 350 degrees.

Make 20-30 1/2-inch slices uniformly over the roast.  Insert half a garlic clove into each slice.  Place roast into a PAM sprayed roasting pan.

Rub outside of roast with olive oil.  Sprinkle with salt and pepper.  Place rosemary branches on top of the roast.

Bake for 20-25 minutes per pound or until thermometer inserted into middle of roast reads 160-170.

Remove from oven.  Let stand 5 minutes.  Slice and serve.