1 fresh lemon
2 teaspoons minced garlic
2 teaspoons dried rosemary
2 teaspoons uncrushed sea salt
1 teaspoon fresh ground black pepper
Place the roast in a shallow backing dish. Rub with salt, pepper and garlic.
Slice the lemon in 5 or 6 thin slices. Place on the top of the roast. Sprinkle with rosemary.
Squeeze the juice from the lemon over the pork.
Bake a 400 for 45 minutes, or until heated through to 160.
