Loin of Pork

• • 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.

Method

Preheat oven to 350 degrees F (175 degrees C).

Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste.

Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork with the remaining garlic mixture and olive oil. Set into an oven-safe pan.

Place the loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the centre, 90 minutes to 2 hours. An instant-read thermometer inserted into the centre should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.

Place the 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.

Slice pork loin and serve with pan juices.

You’ll want to let your pork loin rest at least three minutes before serving. But, if you can wait longer, resting for about 10 to 15 minutes will result in an even juicier roast. As your pork loin rests, it will continue to cook more so use a thermometer to check the internal temperature for the level of doneness you want.

Medium-Rare: 145-150 degrees F (63-66 degrees C)
Medium: 150-155 degrees F (66-69 degrees C)
Medium-Well: 155-160 degrees F (69-72 degrees C)
Well: 160 degrees F (72 degrees C)