Tuesday, August 24, 2010

Roasted Pork Loin

3 cloves garlic, minced

Salt and pepper to taste

1 tablespoon dried rosemary

2 pounds boneless pork loin roast

¼ cup olive oil

½ cup white wine

Preheat over to 350 degrees.

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 for 2 hours, turning and basting with pan liquids. After 2hours remove roast to platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

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