DIRECTIONS:

Preheat oven to 325 degrees F.

Trim excess fat off the roast as desired. With a small knife, pierce the roast on the top. Force the slivers of garlic into the cuts. Sprinkle the roast with salt and pepper. Place the bay leaves in the bottom of the roasting pan and place the roast on top of the bay leaves, with the fat side up.

Combine the vinegar and thyme. Pour over the top of the roast and bake in a preheated 325 degree F oven for 35 minutes per pound or until an internal temperature of 150 degrees F is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast stand for 10 minutes when done before slicing. Per Serving: 280 Cal (39% from Fat, 59% from Protein, 2% from Carb); 40 g Protein; 12 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat; 1 g Carb; 0 g Fiber; 17 mg Calcium; 2 mg Iron; 318 mg Sodium; 100 mg Cholesterol