Roasted Pork Loin

Succulent pork roast with fragrant garlic, rosemary and wine.

Rated 4.5 from 854 votes

Prep Time

20M

Total Time

1H20M

Servings

8 servings

3 cloves garlic, minced

1 tablespoon dried rosemary

salt and pepper to taste

2 pounds boneless pork loin roast

1/4 cup olive oil

1/2 cup white wine

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

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, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom.Serve with pan juices.

What You Need

Instructions

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