I like starting this recipe by studding the pork with cloves of raw garlic. Cut small slits in the raw meat, and push whole cloves of raw garlic into them at random intervals. Use olive oil and coat the entire piece of meat. Then roughly cut some fresh herbs, I like rosemary, thyme, oregano for this. Use enough to make a thin covering on the meat, add some fresh cracked black pepper and some Kosher salt or Sea salt if you have sodium issues. Lay the roast into a baking pan, along with a bit of oil to prevent sticking and help with clean up later. Add some white cooking wine, this will help soften the meat dureing cooking. If you like, include some root vegetables in the same pan. Carrots, red potatoes, onions, celery, all cut into small pieces of roughly bite size. Add some chicken stock, or water into the pan, about enough to make the pan 1/2" inch full of liquid. Cover the pan with foil and seal it tightly. Set your oven at 400 degrees. Figure about 15 minutes per pound of meat. You can also do this in a crock pot slow cooker and make a really good roast in 4-6 hours with the same recipe.
