INGREDIENTS

  • 1 (2-lb.) boneless pork loin, trimmed
  • 3–4 garlic cloves
  • 1 Tbsp. chopped fresh rosemary, or 1 tsp. dried coarse salt, freshly ground pepper, to taste
  • ¼ cup olive oil
  • ½ cup dry white wine
  • fresh rosemary sprigs (optional), for garnish
  • Fruited Rice (click here for recipe)

Makes 6 servings.

DIRECTIONS

  1. Preheat oven to 350°.
  2. Press the garlic cloves through a garlic press. Mix with the rosemary, salt and pepper.
  3. Rub the meat with the olive oil, then rub garlic mixture all over the pork.
  4. Place the roast in a roasting pan, fat side down.
  5. Roast for 30 minutes, then turn roast fat side up.
  6. Roast another 25–30 minutes, or until an instant-read thermometer registers 155°.
  7. Remove from roasting pan to a platter or cutting board, tent with foil, and let rest 10 minutes.
  8. Heat the wine in the roasting pan, stirring to loosen any browned bits on the bottom.
  9. Cut pork crosswise into ¼-inch thick slices.
  10. Arrange pork on a platter and pour pan juices over.
  11. Garnish with additional rosemary sprigs, if desired.
  12. Serve with fruited rice. 

Rebecca Silvestri

Rebecca Silvestri is the vice president of Sales & Marketing. She is also the wife of Philip Silvestri, publisher of Local Profile. In a previous life, Rebecca was a math teacher in London and the...