On Oct 28, 6:37 am, Wayne Boatwright >
wrote:
> Oh pshaw, on Sun 28 Oct 2007 07:34:23a, Bobo Bonobo® meant to say...
>
> >> 4 large garlic cloves, pressed
> >> 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
> >> 1 1/2 teaspoons coarse salt
> >> 1/2 teaspoon ground black pepper
> >> 1 2 1/2-pound boneless pork loin roast, well trimmed
> >> Fresh rosemary sprigs (optional)
> >> [snip]
>
> > I don't think I'd make that if fresh rosemary was not available. It's
> > the one herb that isn't even adequate when dried.
>
> > --Bryan
>
> I agree, and I've never made this particular recipe with dried rosemary,
> although it was listed in the original recipe as an option.
>
> I don't mind "fresh" dried rosemary used in sauces.

Absent fresh rosemary, or just for a change, use fennel seeds. Work
over fennel seeds, garlic, coarse salt with a mortar and pestle, then
proceed as given in the recipe. Different and delicious. -aem