Roast Pork

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   ["IF DRY AGING PORK LOIN.", "Rub each loin roast with equal portions of salt.", "Place on a wire rack set over a paper toweled lined jelly roll pan.", "Refrigerate, uncovered, for 5 days.", "Before roasting, shave off very thin exterior layer of hardened, dehydrated meat on each end of the loin.", "GARLIC-THYME RUB.", "Mix garlic, pepper, thyme and olive oil to make a thick paste and rub each loin with the paste.", "VEGETABLES.", "Toss carrot and onion with olive oil and place in a large roasting pan.", "ROASTING DIRECTIONS.", "Preheat oven to 250 degrees.", "Place a large roasting rack over the vegetables in roasting pan and set loins on rack.", "Roast until internal temperature of loins is 120 to 125 degrees F, about 1 1/2 hours.", "Increase oven temperature to 425 degrees and continue to roast until meat registers 145 degrees F, about 30 minutes more.", "Add 1 cup water to roasting pan.", "Once pan drippings turn brown and just begin to smoke remove from oven.", "Place meat on carving board and cover loosely with foil to rest while making the ""jus"

* Per serving · 4 servings · Values may vary.