Roast Loin of Pork With Rosemary

• 6 pounds boneless loin of pork from tenderloin end, oven-ready
• 1 tablespoon dried rosemary
• 1 tablespoon chopped fresh garlic
• 1 tablespoon vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 whole onion, peeled
• 1/2 cup water

1. Preheat oven to 400 degrees.
2. Take string off pork roast.
3. Chop together rosemary and garlic.
4. Spread the mixture over inside of roast.
5. Roll up roast and retie with string.
6. Rub outside of roast with oil, then sprinkle with salt and pepper.
7. Put roast, along with whole onion, into a pan.
8. Place in oven and cook 1 hour.
9. Baste occasionally.
10. After an hour, turn roast over.
11. Cook 45 minutes longer.
12. Skim off excess fat.
13. Add water to pan.
14. Cover with aluminum foil.
15. Reduce temperature to 350 degrees.
16. Cook 15 minutes more.

boneless loin of pork, rosemary, fresh garlic, vegetable oil, salt, freshly ground pepper, onion, water

Taken from cooking.nytimes.com/recipes/2941 (may not work)