Season the raw roast with salt and fresh ground pepper.
Place the roast in the refrigerator to dry brine for at least 2 hours. You can brine the pork up to 24 hours.
When you're ready to cook the roast, preheat the oven to 210°F / 100°C.
Using a paring knife, insert slices of garlic and rosemary evenly around the roast (about 8 garlic slices per side).
If the roast has a layer of fat, score the fat in a diagonal criss-cross pattern.
Insert an oven probe thermometer into the center of the roast.
Cook the roast for approximately 60 to 70 minutes until the internal temperature reaches 125°F / 52°C.
Once this temperature is reached, turn on your oven's broiler setting and cook the roast until it reaches 140°F / 60°C.
Let the roast rest for about 10 minutes.
Slice the roast to your desired thickness. Spoon the remaining pan juices on top of the roast and serve.
Pro Tips
This roast makes an excellent second course in an Italian menu. We recommend serving pasta or risotto as a first course.
You can repurpose the leftover roast in a number of ways. We like to slice cold meat and make sandwiches. We also like to cube the meat and add it to fried rice.