Succulent pork loin with fragrant garlic, rosemary, and wine.
Roasted Pork Loin Recipe
Succulent pork loin with fragrant garlic, rosemary, and wine.
Ingredients
- 3 cloves garlic minced
- 1 tablespoon dried rosemary
- salt and pepper to taste
- 2 pounds boneless pork loin roast
- ¼ cup olive oil
- ½ cup white wine
Instructions
- Gather all ingredients.
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste.
- Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into an oven-safe pan.
- Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.
- Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
- Slice pork loin and serve with pan juices.
