Roasted Pork
Serving: 8
Ingredients:
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3 cloves garlic, minced
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¼ cup olive oi
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½ cup white wine
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2 pounds boneless pork loin roast
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salt and pepper to taste
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1 tablespoon dried rosemary
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Crush garlic with rosemary, salt, and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
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Rub the meat with the remaining garlic mixture and olive oil.
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Place pork loin into oven, turning and basting with pan liquids.
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Cook until the pork is no longer pink in the center, about 1 hour.
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An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter.
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Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.