Herb Roasted Pork

Preheat your oven to 375°F (190°C) and place a rack inside a large roasting pan. Let the pork roast sit at room temperature for 30 minutes while you prepare the seasoning.
In a small bowl, combine the kosher salt, black pepper, chopped rosemary, chopped thyme, minced garlic, olive oil, lemon zest, and lemon juice to form a coarse, fragrant paste.
Pat the pork roast completely dry with paper towels, then rub the entire surface of the roast with the herb paste, coating it thoroughly on all sides.
Place the seasoned pork roast on the rack in the roasting pan. Transfer it to the preheated oven and roast for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.
Remove the roast from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 15 minutes; the internal temperature will continue to rise slightly and the juices will redistribute throughout the meat.
After resting, slice the pork into ½-inch thick pieces. The exterior should be golden brown and herb-crusted, and the interior should be juicy and faintly pink. Serve warm with the collected pan juices.