If you haven’t done it before, this is the time to seek out a Kurobuta, Berkshire, or other heritage pork loin. Spit-roasting the meat brings out its natural flavor, which is always superior in a well-marbled heritage cut. SERVES 6
1 | 3-pound boneless pork loin roast, preferably Kurobuta or other heritage pork, any surface fat left on |
1 | bunch fresh rosemary, about 8 stalks at least 4 inches in length, plus more for garnish, if desired |
1 | tablespoon chopped garlic |
2 | teaspoons smoked salt, hickory salt, kosher salt, or coarse sea salt |