Recipe By: “Julia Child & More Company” 1979
Preparation Time: 4:00
Ingredients:
3 pound pork sirloin roast, boneless
1 teaspoon coarse salt
3 cloves garlic
2 teaspoons salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon allspice
3 tablespoons olive oil
Directions:
Spread the boned sirloin and remove any interior fat. Trim off all but a 1/4 inch layer of fat. (If roast is rolled, untie.) Peel garlic cloves and puree with the salt. Grind rosemary leaves; add the thyme, allspice, and pureed garlic, then stir in the oil. Paint roast with the marinade and place, fat side down, in roasting pan. Marinate 30 minutes to 24 hours.
Preheat oven to 375 F., then set meat in upper third level. Roast pork, basting with accumulated juices in pan, for about an hour, or to a meat thermometer reading of 140 F. Remove from oven.
Preheat broiler to very hot. Meanwhile, with a sharp knife cut crosswise slashes 1/4 inch apart down the length of the pork, and sprinkle with a thin layer of coarse salt. Place meat so its surface is 3 inches from heat source, to let it brown nicely and finish cooking. Meat is done at an internal temperature of 160 F.