Ingredients
- Three 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
- Preheat oven to 350°
- 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. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook 25 min until the pork is no longer pink in the center, about one hour. An instant read thermometer inserted into the center should read 145°. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
