Pork Loin Rib Roast

This succulent pork roast will cook in one hour and may be presented elegantly. Fresh garlic, caraway seeds, thyme and paprika enhance pork and should be rubbed into the meat.

    1 (2 to 3 pound) pork loin rib roast with at least 4 ribs
    1 garlic clove, crushed in a garlic press
    teaspoon garlic salt
    teaspoon caraway seeds, crushed
    2 teaspoons dried parsley
    teaspoon dried thyme
    ⅛ teaspoon sweet paprika
    teaspoon ground black pepper

1.  Preheat the oven to 350 .

2.  Grind the garlic, garlic salt, caraway seeds, parsley, thyme,        
     paprika and pepper in a mortar with a pestle.

3.  Rub spices onto the roast. Place in 13 x 9 x 2-inch glass
     baking dish, cover and refrigerate 24 hours.

4.  Place the roast on a 13-inch oven-proof nonstick griddle.
     Drizzle with olive oil and roast in the oven for 1 hour.
 
5.  Check the internal temperature with a meat thermometer,
     which should read at least 150 or above. Set the roasting
     pan on a burner and set the heat on medium.

6.  Cut ribs apart with a sharp knife and lay the chops on griddle.      
     Turn and move them around to brown a little on each side.

      Makes 4 servings