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Roasted
Pork Loin with Rosemary
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1 1/2 pounds
boneless pork loin roast
3 garlic cloves, peeled and mashed
1/2 tablespoon chopped fresh rosemary
1 tablespoon olive oil |
1/4 teaspoon
salt (optional)
vegetable cooking spray
1/3 cup dry white wine
rosemary sprigs for garnish (optional) |
With
a sharp knife, make slits in the pork every inch or so at
regular intervals.
Combine the garlic, rosemary, olive oil, pepper, and salt (if
using) in a small bowl. Rub the mixture over the roast and
refrigerate for at least 2 hours or overnight.
Before you are ready to roast the pork, preheat oven to 400°F.
Spray an oven proof roasting pan with cooking spray and place
the roast in it. Roast until an instant-reading meat
thermometer registers 160°F, about 1 1/4 hours, basting once.
Transfer the pork to a warmed platter. Keep warm.
Pour off any fat in the roasting pan. Deglaze the pan with
wine and reduce over high heat, scraping up all the cooked
bits, until the wine is reduced by 1/3.
To serve, slice in thin slices and spoon the wine sauce over
the slices. Garnish with rosemary sprigs, if desired. |
