Fiery Mediterranean Roast Pork
| Yield: | 8 Servings |
| Categories: | Meat |
| 2 | Heads garlic; separated into cloves (10-12 cloves per head) | |
| 1/4 | c | Chopped fresh rosemary -or- |
| 2 1/2 | ts | Dried leaf rosemary |
| 2 | ts | Salt |
| 2 | tb | Frsh ground black pepper |
| 1 1/2 | ts | Caribe (crushed N. New Mexico hot red chile) |
| 1/4 | c | Extra-virgin olive oil |
| 1 | (5-lb) bone-in pork loin roast |
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