2 or 3 large cloves garlic
2 teaspoons salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
6 tablespoon olive oil
1 (3 to 3 1/2-pound) pork double loin boneless roast, rolled and tied
For marinade, mince garlic in fine pieces and sprinkle with salt. Press with the flat blade of a knife. Continue mincing and pressing until garlic is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well.
Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally.
Bake uncovered in a 325*F (160*F) oven for 1 1/2 to 2 hours or until a meat thermometer registers 170*F (75*C). Remove from oven. Let stand 10 to 15 minutes before carving.
Make 8 to 10 servings.