3 1/2 to 4 pounds boneless pork roast
Salt and ground black pepper
1 cup olive oil
4 cloves garlic, coarsely chopped
2 tablespoons minced fresh rosemary
1/2 cup hot water


1. Preheat the oven to 375°F.

2. On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.

3. With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.

4. Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155°F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.

5. Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.

6. Cut the pork into thin slices. Place on dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on the side.