Roast Pork With Creamy Mushroom Gravy

• 4 to 5 cloves garlic
• 1 1/2 tsp. salt, divided
• 1 (3 to 3 1/2 lb.) boneless double pork loin roast, tied
• 2 Tbsp. lemon juice
• 1/2 tsp. freshly ground pepper
• fresh baby pears and fresh rosemary sprigs (garnishes)
• Creamy Mushroom Gravy

1. Cut garlic into 1/8-inch slices; sprinkle with 1/4 teaspoon salt.
2. Place roast, fat side up, on a greased rack in a shallow roasting pan.
3. Cut 1/2-inch slits
4. at 1-inch intervals in diagonal rows on top of roast; insert garlic slices deep into slits.
5. Brush lemon juice evenly over roast; sprinkle with pepper and remaining 1 1/4 teaspoons salt.
6. Insert meat thermometer, making sure it does not touch fat.
7. Bake, uncovered, at 325u0b0 for 1 1/2 hours (30 minutes per pound) or until meat thermometer registers 160u0b0. Transfer roast to a serving platter; let stand 10 minutes before slicing.
8. Garnish, if desired.
9. Serve with Creamy Mushroom Gravy. Yield:
10. 8 servings.

garlic, salt, pork loin, lemon juice, freshly ground pepper, fresh baby, mushroom gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918893 (may not work)