Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  garlic cloves -- up to 3
  2          teaspoons  salt
     1/2      teaspoon  dried rosemary
     1/2      teaspoon  dried thyme
     1/8      teaspoon  ground allspice
  6        tablespoons  olive oil
  1                     pork double loin boneless roast -- rolled and tied
                        -- (3- to 3-1/2
                        -- pounds)

Preparation:

For marinade, mince in fine pieces and sprinkle with salt. Press with the flat blade of a knife. Continue mincing and pressing until mixture is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well. Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally. Bake uncovered in a 325 degree oven for 1 1/2 to 2 hours or until a meat thermometer registers 170 degrees. Remove from oven. Let stand 10 to 15 minutes before carving. Make 8 to 10 servings. from terrace hill cookbook, bed and breakfasts

Nutritional Information:

729 Calories (kcal); 81g Total Fat; (98% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4265mg Sodium