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1 c. vinegar
1 clove garlic, crushed
1/4 tsp. dried whole rosemary,
5 lb. lean center loin pork
1 clove garlic, cut in half
freshly ground pepper

Combine vinegar, garlic, rosemary and pork roast; set
aside. Trim excess fat from roast; rub with garlic and pepper.
Place roast on rack of a roasting pan; baste with 1/6 of
vinegar mixture. Cover with foil and bake at 325 degrees about 30 to
35 minutes per pound or until meat thermometer registers 170 degrees,
basting every 20 to 30 minutes remaining vinegar mixture.

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