Recipe - Fiery Mediterranean Roast Pork

2 Heads garlic; separated into
cloves (1012 cloves per
head)
One fourth cup Chopped fresh rosemary or
2 One half teaspoon Dried leaf rosemary
2 teaspoon Salt
2 tablespoon Frsh ground black pepper
1 One half teaspoon Caribe (crushed N. New
Mexico hot red chile)
One fourth cup Extravirgin olive oil
1 (5lb) bonein pork loin
roast

In a blender or food processor, process garlic, rosemary, salt, pepper and
caribe until pureed. With motor running, slowly pour in oil; process until
a paste forms. Place pork in a roasting pan, bone down, then coat with
rosemary mixture. Let stand at least 2 hours at room temperature to allow
flavors to penetrate. Preheat oven to 400; roast pork 15 minutes, then
reduce heat to 325 and continue to roast 1One half hours longer until a meat
thermometer inserted in the thickest part of pork (not touching bone)
registers 170. Remove from oven and let stand 20 to 30 minutes to let
juices settle. To serve, cut in medium thick slices, cutting straight into
bone so each serving will have some of the crust. Makes 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.