Classic Pork Loin
Serving Size / Yield
- 3 lg. garlic cloves
- 2 Tbs. fresh rosemary
- 2 Tbs. olive oil
- 1 bone-in center-cut rib roast
- 1 C. dry white wine
Preheat the oven to 325 degrees. Oil a large roasting pan. Finely chop the garlic and rosemary together. Put them in a small bowl. Add the salt and pepper to taste and mix well so it forms a paste. Put the roast fat-side up in the pan. Use a small knife to make deep slits in the top of the pork. Insert the mixture into the slits. Rub the roast all over with olive oil.
Roast the roast for 1 hour and 15 minutes. Put the meat on a cutting board. Cover with foil to keep warm and let sit for 10 minutes. Put the pan over low heat on top of the stove. Add the wine and cook for 2 minutes. Pour juices through a strainer until a bowl and skim off any fat. Reheat if you need to. Slice the meat and arrange it on a warm serving platter. Serve hot with pan juices.