Italian Pork Roast with Rosemary Gravy

     Growing up my family had a serious thing for pork.  A serious love affair with the other white meat. Almost borderline obsession.  My dad is the king of pork. (that is kinda gross!) He loves to cook it anyway though, grill, baked, fried(hello bacon!) etc.  SA and I on the other hand rarely eat pork, however last week when I found pork roasts on sale for an incredible deal I jumped on it, remembering that last year I made a tasty Italian style pork roast and intending on using the same recipe.
Unfortunately once I got home I couldn't find the recipe anywhere.  Fail, time to wing it!

Italian Pork Roast with Rosemary Gravy
4 Garlic cloves roughly chopped
1/4 tsp Kosher salt
1/2 tsp. Rosemary
1/2 tsp. Basil
1/4 tsp. Chervil
1 Tbsp. brown sugar
1/2 tsp. olive oil
1-2 pound pork roast

Preheat oven to 400.  Combine spices, sugar and olive oil in food processor and blend until it forms a paste.  Pat over top of roast and place roast in a baking dish.  Bake uncovered for 30 minutes, and then cover and back another 45 minutes.  (Depends on size of your roast). Serve with garlic mashed potatoes and
rosemary gravy.

Rosemary Gravy (Not to be confused with Rosemary's Baby)
After the roast was done:
De glaze the pan with a little wine or broth (I used wine)
add roughly 1tbsp flour and mix into liquid, scrapping up the good meat bits in the pan.
Continue stirring until thick (add a little more broth or water if you need to) and then spice to your taste.
I used about 1/4 tsp of rosemary, the same of garlic and a little salt and black pepper.