3 lb. pork loin roast (rolled and tied)
1 clove garlic, split
1 tbsp. each dried rosemary, thyme, coarse ground black pepper
1 tsp. salt
1 tbsp. sherry wine vinegar
1 tsp. honey

Wipe roast dry. Rub with cut garlic. Combine herbs, pepper and salt. Press mixture all over roast. Wrap tightly in plastic wrap and refrigerate overnight.

Heat oven to 400°F. Put roast in heavy shallow baking pan. Bake for 1 hour. Reduce to 350°F and bake 30 minutes or until done. Remove roast, degrease pan drippings and place pan over high heat. Add vinegar and honey and juices from meat. Boil 1 minute for gravy.