Crush the garlic, rosemary, olive oil and salt and pepper in a pestle and mortar.

Rub the crushed paste all over the pork and refridgerate to marinade for at least a couple of hours.

Heat the oven to 220 degrees and roast the pork for 25 minutes.

Turn down the oven to 180 degrees and continue to roast for 20 minutes per pound (approx 40 minutes for 1 kg).

Remove from oven and leave to sit for 15 minutes.

Serve with vegetables of your choice