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BBQ Pork Roast

1 rolled boneless pork loin roast (3-5 pounds)
1/4 cup olive oil 
1/4 cup dried rosemary 
10 cloves garlic, cut into slivers 
salt and pepper to taste 

Cut the strings off the roast and unroll it. Place about 1 tablespoon of rosemary on the inside with 1/4 of the garlic slivers.

 Re-roll the roast and tie with new cotton string. Cut several evenly spaced slits into the roast and insert one garlic sliver into each whole. Continue until you run out of garlic making sure that it's even distributed over the whole roast. Rub roast with olive oil and press rosemary over the whole surface. 

Sprinkle with salt and pepper. Wrap in plastic wrap and refrigerate for 1 hour. 

Preheat grill. Grill the roast indirectly for 1-2 hours over a medium heat. It's best to use a meat thermometer with a cut like this. The roast is done when the internal temperature reaches 160 degrees. 

When the roast is done remove it from the grill and let rest for 10 minutes under some kind of covering like a loose piece of foil. Remove strings and cut into thin slices and serve.

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