1tbsprosemary leaves (removed from the hard, woody stem)
1tspcoarse sea salt
2tspextra virgin olive oil
Spicy peppers (optional) finely diced
1tspfresh ground black pepper
Rinse all of the herbs and add to a bowl or to you mortal and pestle set. Then start muddling the herbs/salt/zest. This will take about 2-3 minutes.
Pat pork dry with paper toweling and place on a platter, fat side up. Spoon herb mixture over the top and coat to cover. I also topped with some very tiny, hot peppers, but this is preference. Add some black pepper and cover platter with foil or plastic wrap; place platter in the refrigerator.
Let pork rest in the fridge for at least 2-3 hours or more. It is important to remove the meat from the fridge for about 10 minutes before you place it in the oven.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan and cook at 375 degrees F. for about an hour. Use a meat thermometer to ensure that the meat is fully cooked to an internal temperature of 143 degrees F. (Pork will continue to cook to a safe cooking temperature of 145 degrees F. after it has been removed from the oven)
Transfer pork to a cutting board, tent with foil and let rest for 10-12 minutes. This allows the juices to return to the meat and will yield a delectable, juicy dinner.