Roasted Pork Loin
Description
This tender pork loin, roasted with garlic and rosemary and basted with a white wine pan sauce, makes a flavorsome and impressive main dish.
Ingredients
•
3 cloves garlic, minced
•
1 tablespoon dried rosemary
•
salt and pepper to taste
•
2 pounds boneless pork loin roast
•
1/4 cup olive oil
•
1/2 cup white wine
Directions
1
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2
Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste. If you don’t have a mortar and pestle, mince ingredients finely and mash with the flat side of a knife.
3
Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into a small roasting pan or oven-safe skillet.
4
Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.
5
Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
6
Slice pork loin and serve with pan juices.