Garlic-Rosemary Pork Roast with Creamy Polenta

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 265°F (130°C).

2. 2

   On a work surface, finely chop the garlic. Sprinkle the garlic with the salt. Using the flat side of a chef’s knife, crush the garlic to form a paste (see note). Add the rosemary, black pepper and red pepper flakes. Rub the roast all over with the paste. Place the roast in a baking dish. Bake, uncovered, for 4 hours 30 minutes.

3. 3

   Remove the roast from the oven and let rest for 15 minutes or cover and refrigerate for 12 hours (see note). On a work surface, slice the roast.