- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/roast-pork-loin-with-rosemary
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- 1 or more sprigs of fresh rosemary
- 6 cloves garlic crushed and peeled
- freshly ground pepper
- 1 loin of pork, about 2 1/2 pounds, with bones (see note above)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter at room temperature
- 1/2 cup dry white wine
- Preheat the oven to 400° F.
- Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic to salt to taste and a generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine. Place the roast in a heavy baking pan, roasting pan, or cast iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry.
- Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot.
- With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stove top over medium-high heat. Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste.
- Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce. The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.