1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon rubbed sage, ½ teaspoon paprika, 1 teaspoon garlic powder
Rub entire surface of pork with olive oil ( or vegetable oil)
Sprinkle seasonings all over pork. Rub in with your hands. Make certain the seasonings cover all areas.
Place pork in a ungreased baking dish with fat side up
Bake for 60-75 minutes until pork is cooked through or reaches an internal temperature of 145-160°F
Remove roast from oven and cover loosely with foil and let rest 10 minutes before slicing and serving
Notes
Be certain to cook with the fat side up
Bake uncovered in a fully preheated 375°F oven
If you want to add potatoes or vegetables to the pan, plan extra baking time. Use a pan large enough to hold everything so it's not overcrowded.
Allow pork to rest after removing it from the oven. This helps make certain the juices are redistributed throughout the roast and don't run out when slicing. You get a juicier roast when you let it rest.
The cooking time will vary depending on the size of your roast. Plan on 20-25 minutes per pound of meat.
Always check your meat with an instant-read thermometer for an accurate temperature