Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    garlic cloves -- finely slivered
   2      teaspoons     dried rosemary
   1      teaspoon      dried thyme
   1      teaspoon      kosher salt
   1      teaspoon      black pepper -- freshly ground
   4      pounds        boneless pork loin roast -- see * note
   1      tablespoon    extra-virgin olive oil

Preparation:

* Note: Large cuts of poultry and meat for roasting should always be at room temperature when put into the oven. They will cook more evenly and have better flavor. Take a 3- to 5-pound roast out of the refrigerator 30 minutes to an hour before roasting, but don't leave it out more than an hour. Roasts should sit for at least 10 and up to 20 minutes before being carved, so that the juices will have time to settle back into the tissues. Preheat the oven to 425 degrees. Combine the garlic and seasonings. With a small knife, make about a dozen slits on all sides of the roast. Insert most of the garlic-herb mixture evenly into the slits, then rub the whole roast with the rest of the mixture. Drizzle with the olive oil. Place the roast on a rack in a baking pan and roast for 30 minutes. Reduce the heat to 350 degrees, baste, and continue roasting for another 60 minutes. Remove, let rest 10 to 15 minutes, then slice and serve. To make ahead: Roast up to 24 hours ahead: refrigerate; bring to room temperature before serving. This recipe serves 6 to 8. Comments: This classic pork roast from Tuscany is wonderful hot or cold, summer or winter. It takes only 5 minutes to prepare and then is put in the oven and left alone for 1 1/2 hours. This is truly a no-fuss main course