succulent pork roast flavored with wine, rosemary, and garlic.
Roasted Pork Loin
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine
- Set oven to 350 degrees Fahrenheit (175 degrees C).
- Use a mortar and pestle to mash garlic into a paste together with rosemary, salt, and pepper. Use a sharp knife to make many holes in the flesh, then stuff the holes with garlic paste. Olive oil and the remaining garlic combination are applied to the pork loin. Place in an oven-safe pan.
- Pork loin should be placed in a preheated oven and turned every 30 minutes while being basted with pan juices. Cook for 90 to 2 hours, or until the pork is no longer pink in the middle. The inside temperature should register 145 degrees Fahrenheit on an instant-read thermometer (63 degrees C). Place roast on a dish and reheat as needed.
- Pour wine into the pan and place it on the stovetop at a medium-high heat. To remove browned parts from the pan’s bottom, heat the wine while stirring. For 3 to 5 minutes, simmer.
- Serve sliced pork loin with pan juices.
Leave a Reply