pork loin roast

Today: pork roast. i know what you are thinking "Don't do it! It's going to be dry!" to this i say: pish. pork roast is a touchy thing but it can be done. before we begin let me tell you this: i use salt with meat. alot. if you're about to tell me something about my blood pressure (which is fine when the kids are asleep) i'll save you some time, don't. meat likes salt and i am not about to insult the pig that provided this perfectly handsome cut of meat to me by not cooking it properly. so, into my little, small, tiny, minuscule (husband are you reading this?), food processor goes roughly one and a half or two table spoons of kosher salt, four cloves of garlic and an equal portion of red onion, black pepper, thyme and rosemary to taste (about a teaspoon of each). give it a few little buzzes to wake it up then add about 1/3 cup craisins and some olive oil, grind it up adding oil gradually until you have a fairly loose paste. pre heat the oven to 350 and score the fat side of the roast then rub the paste all over the roast (top bottom and sides, i mean it don't just dump it on top, get in there and rub it in good) pop the roast fat side up and uncovered into the middle of the oven and leave it alone for about one hour, at hour two turn the temp down to 275, at about the three hour mark go ahead and cover it with foil then at hour four turn the oven off but let the roast stay in there to cool slowly, and please for pete's sake don't cut into it for at least 30 minutes. for sides i mixed sweet potatoes and plain o' russets to mash and heated frozen sweet white corn. for the record, i don't salt the corn. there, does that make you feel better? also the pan drippings make really good gravey, especially if you add about 1/4 cup of plain apple sauce to it. sadly there will be no pictures of the finished meal, due to my dead camera and my starving menfolk.