Preheat the oven to 475F/220C-500F/230C.
If you buy a roast that's been tied, untie it and lay flat on a cutting board.
Prick the pork all over with a tip of a sharp knife and insert sliced garlic into those little pockets.
Then sprinkle with a little bit of extra virgin olive oil, and a tablespoon of spice rub of your choice.
Generously sprinkle it with chopped parsley and roll it up tight. Tie with a piece of kitchen twine and rub with your rub of choice.
Transfer to a roasting pan, tuck a couple of bay leaves under the twine and pop it in the oven.
Roast the pork for 20 minutes, then bring the temperature down to 375F/190C and roast 1 hour 10 minutes or until the meat thermometer registers 145F-150F.
Let it rest for 10-15 minutes and serve with mashed or roasted potatoes.
Alternatively, cool it in the fridge overnight, slice thinly and serve it cold as a starter.