Sicilian-Style Pork Roast With Rosemary
2 T. minced garlic
1 T. grated lemon peel (colored part only)
1 t. crushed red pepper flakes
2 t. salt (divided)
5 lbs. boneless pork rib roast, untied
3 T. olive oil
1 T. freshly ground black pepper
5 sprigs fresh rosemary
Preheat oven to 350°F. Put garlic, lemon peel, pepper flakes and 1 teaspoon salt in food processor or blender. Process to a paste. Set aside 1 1/2 teaspoons paste; rub remainder into underside of the meat. Tie roast neatly with string.
Using a small, sharp knife, make 4 incisions in the roast, about 1/2 inch long and 1/2 inch deep. Stuff the incisions with the remaining paste. Rub roast all over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie the rosemary sprigs onto the roast with string.
Place the roast on a rack in a roasting pan and roast until meat is done (2 to 2 1/2 hours). Remove and let rest 10 minutes before slicing.