Any great and easy pork loin recipes? Bonus if they include rosemary and/or peaches??

I mix together 4 pressed garlic cloves, 4 teaspoons fresh rosemary, 1-1/2 teaspoons coarse salt, and 1/2 teaspoon freshly ground black pepper. Rub mixture all over a boneless pork and roast at 400 degrees until temperature reaches 155 degrees. Very tasty! Leftovers make great sandwiches.

Here is a recipe I often make with brandied peaches. You can tie the roast up and place the peaches within the pork roast, which is what I have done lately with great results. You can make a simple syrup to poach fresh peaches in before you use them; I think they are better somewhat cooked.

http://www.food52.com/recipes/14703_vermont_roast_pork_loin_2_ways

Lomo de orza! (pork loin sliced, seared, and marinated overnight in olive oil, lemon, garlic, and rosemary)

The most fool-proof, delish pork loin recipe. I've seen this in Bittman's book, and on Food.com, and a few other sites. The sugar, cayenne, garlic, and rosemary blend incredibly!!

1 teaspoon rosemary, minced
1/4 teaspoon cayenne (optional)
1 tablespoon sugar
1 teaspoon garlic, minced
3 lbs pork loin roast
1 1/2 cups dry white wine or 1 1/2 cups stock
1 tablespoon butter (optional)

Directions

Preheat the oven to 450. Mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast. Place the meat in a roasting pan (use a rack if the roast is boneless, but don’t bother if the bone is still in) and put in the oven. Roast, undisturbed, for 15 minutes.
Open the oven and pour about ½ cup of wine or stock over the roast; lower the heat to 325. Continue to roast, adding about ¼ cup of liquid every 15 minutes or so. If the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.
Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours). When it is done, an instant-read thermometer will register 145° to 150°, remove it to a warm platter.
Put the roasting pan on the stove over one or two burners set to medium-high. If there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process.
When the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.

I roast a head of garlic and then whiz it in the mini food processor with rosemary, olive oil, Dijon mustard , salt and pepper. Cut slits in the roast and push in slivers of fresh garlic. baste the roast with half of the whizzed mixture before going in the oven and then again with the rest toward the end of roasting.

If you are willing to tie the roast back up (it's not hard) you can open it up and rub the interior with olive oil, salt, chopped rosemary and fennel pollen (or ground fennel seed). Tie it back up like a salame. Lard the exterior with slivers of garlic. Rub with more oil, salt and ground pepper. Roast, basting occasionally.