Preheat the oven to 400 F.

In a small bowl, mix olive oil with the garlic, rosemary, salt and pepper.

Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.

Spray oil in a roasting pan if you have one. If not, use a rimmed cookie sheet or 9x13 pan. To re-create the roasting rack, place a metal cooling rack in the bottom or use aluminum foil. Tear off approximately 12” of foil; form it into a snake and then into a ring. Make as many rings as you need to keep the pork loin off the bottom of the pan. This promotes circulation of the heat underneath and around your loin, which helps the meat to cook evenly.

Place your seasoned pork, fat side up, in your prepared pan.

Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots.

Roast in a 400 F oven for 15 minutes. This gives you that nice crispy crust that everyone loves!

Turn your oven temperature down to 325 F (no need to open the oven) and continue cooking until pork reaches an internal temperature of 145 F. The time will vary based on the size of your loin and what you are cooking with it. Check it after 30 minutes with a meat thermometer and add small time increments as needed. Do not exceed 145 F with any pork loin recipe! Pork is very lean, so overcooking it will result in a dry and tough product.

Once your pork loin has reach 145 F, remove it from the oven and cover it loosely with aluminum foil. A 3-minute rest will redistribute the juices throughout the meat before you cut into it. This is key to succulent pork!