Wendell found the recipe for this pork roast here. Do you see the cut-off portion in the lower left corner? That's the bit I ate and went "OMG, so ono!" and ran to get my camera.
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary leaves
- One 4-pound pork rib roast cut from the loin end, chine bone removed
- Salt and freshly ground pepper