1 tablespoon kosher salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons whole yellow mustard seed
1 teaspoon caraway seeds
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil
6 pounds boneless pork loin
Finely chop garlic and salt in mini prep food processor. Scrape sides of bowl and add the remaining herbs, spices and oil. Pulse several times to form a paste.
Smear paste over all surfaces of pork loin. Cover pork loin loosely and marinate 2 hours at room temperature. Can be prepared 1 day ahead. Wrap pork loin in plastic and refrigerate.
Preheat oven to 450 degrees F. Lay pork loin on rack suspended in roasting pan (if the loin is too long, cut into 2 pieces). Roast pork loin 15 minutes. Reduce temperature to 300 degrees F. and roast pork loin until instant read meat thermometer registers 145 degrees F. when inserted into center of pork, about 30 minutes longer. Remove pork from oven, cover it loosely with foil and let it rest 20 minutes more to complete its cooking and for the juices to reabsorb (this is very important to insure a juicy roast). The final internal temperature will reach 150 to 155 degrees F. when finished roasting.
Cut pork loin across the grain into 1/4-inch thick oval slices. Arrange on a platter. The roast is good hot, but can also be served warm.
serve with, lima bean salad,boiled small new potatoes,fried corn bread