This recipe is dedicated to my precious grandfather, Newt Strength. He loved pork more than anyone I know, except for maybe my father. He came to visit me once in North Carolina before he passed away and I made him this pork loin. He loved it. It’s one of the last things I was able to do for him. I love and miss you, Newk!
Garlic Rosemary Roasted Pork Loin
- 2 lbs boneless pork loin roast
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- salt and pepper
- 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 for 2 hours, turning and basting with pan liquids.6
After 2 hours remove pork 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.