• TIP: About 30 minutes before cooking take the pork out of the refrigerator. This will ensure even cooking.

  Preheat oven to 375° F
• In a small bowl prepare the herb coating paste by combining 1 Tablespoon of olive oil, garlic, rosemary, thyme, oregano, onion powder, salt, and pepper. Set aside.
• Prepare the pork by rinsing and patting it dry with paper towels.

  "Score" pork roast by creating shallow diagonal lines making a diamond pattern on the surface. Scoring the meat helps ensure even cooking as well as helping the herbs and spices settle into the pork for a more flavorful end result.
• Pat the roast all over with the herb paste.
• Heat a large oven-proof heavy-bottom skillet, cast iron skillet, or Dutch oven over medium heat. Add and heat the remaining 1 Tablespoon of olive oil until shimmering.
• Add the pork and sear it on all sides until golden brown (including the ends). This should take about 2 minutes on each side.
• Place the pork in the oven and cook, uncovered, until the pork reaches an internal temperature of 150˚F. (If you don't have a thermometer plan on about 20-22 minutes per pound of pork).
• Remove from the oven and place on a cutting board, loosely tented with aluminum foil, for 10 minutes to allow all of the juices to redistribute in the meat.
• Slice and serve.

  For added flavor spoon the pan juices that have accumulated in the pan over the pork

For Slow Cooker / Crock Pot Pork Roast

• Prepare meat and herb blend as instructed above. Sear meat in a pan and then place fat cap side up in a slow cooker.

  Add ¼ cup water (or broth) and cook on low for 4-6 hours (actual time depends on the size of roast), or to internal temperature of 150°F.

  Remove and rest for 10 minutes before slicing.