Preheat oven to 400F degrees.

In a small bowl, combine 4 large cloves garlic, finely minced, 2 teaspoons fresh thyme, chopped, 2 teaspoons fresh rosemary, chopped, 2 teaspoons olive oil, 2 teaspoons salt, and 1/2 teaspoon black pepper. Mix well.

Place paper towels on a cutting board. Put 2.5-3 pound boneless pork loin on the paper towels and pat completely dry.

Rub the garlic herb mixture on the top of the pork (not the fat side) and on the smaller sides.

Heat 2 Tablespoons olive oil in a large skillet (cast iron works great) over medium-high heat.

Place the pork seasoned-side down in the hot skillet. Sear for 1-2 minutes per side, rotating to sear all sides except the fat cap. When the fat side is facing up, rub the remaining garlic herb mixture on top of it.

Transfer seared pork to a roasting pan. Spoon any remaining garlic herb mixture over the top.

Roast at 400F degrees for 15 minutes. Check if garlic is browning too much - if so, gently cover with foil. Roast another 15 minutes.

Remove from oven and flip the pork loin over. Return to oven and roast for an additional 35-45 minutes, checking the garlic every 20 minutes and covering with foil if needed.

Remove when a meat thermometer inserted in the thickest part reads 135-140F degrees (it will continue cooking while resting).

Pour the drippings from the roasting pan through a strainer into a small pot. Keep warm over low heat.

Let the pork rest for 10-15 minutes.

Slice pork about 1 inch thick with the fat side up. Generously drizzle the strained pan drippings over the sliced pork.