Arista di Maiale con Rosmarino -- Roast Loin of Pork with Rosemary

• 4 to 5 lb. loin of pork, bone in
• 3 tbsp. crushed rosemary
• 6 cloves garlic, crushed
• 4 tbsp. butter
• 1 md. onion, chopped coarsely
• 1/4 cup olive oil
• Salt and pepper, to taste

1. Have the butcher either remove the chine bone of the pork roast, or break it to make carving easier.
2. Remove any excess fat from the loin, being sure to leave some in place.
3. With a very sharp knife, make about a dozen small slits in the pork roast, making sure the slits are a various depths.
4. Some very deep, some shallow, some about midway.
5. Mix the crushed rosemary and garlic together, with a little salt and pepper.
6. The moisture of the fresh garlic should hold the spices together.
7. If not, add a touch of olive oil.
8. Place a small amount of the mixture and insert it into the slits cut into the pork loin.
9. Use the tip of your finger to make sure it goes all the way to the bottom of the slit.
10. Heat the butter in a shallow roasting pan in a 350F oven.
11. Sprinkle onion atop the the melted butter.
12. Place the pork loin directly on top of the onion.
13. Do not use a rack.
14. Drizzle a small amount of olive oil over the pork loin.
15. Roast uncovered for about 2-2 1/2 hours, or until a thermometer registers 170F.
16. Allow the roast to set for 15-20 minutes before carving.
17. When carving, slice each chop close to the bone for a good serving.

loin of pork, rosemary, garlic, butter, onion, olive oil, salt

Taken from www.foodgeeks.com/recipes/18799 (may not work)