Using a small electric food chopper, finely chop garlic and rosemary. In a small bowl, combine chopped garlic and rosemary with oil, vinegar, salt and pepper. Spread mixture on all sides of roast. Place roast on rack in a shallow roasting pan. Roast uncovered at 325°F (160°C) until meat thermometer registers 155°F (68°C), about 1 to 1 1/4 hours (internal temperature will rise to about 160°F/71°C). Remove roast from oven and cover loosely with foil. Allow roast to rest 10 minutes before slicing.
Garlic and Rosemary Pork Roast uses Earls pork loin boneless roast. Don't be surprised when guests start asking for seconds.