Herb-Roasted Pork Loin
A tender, juicy pork loin infused with the savory flavors of garlic, rosemary, and a splash of wine—simple enough for a weeknight, yet elegant enough for entertaining.
Ingredients:
- 3 fresh garlic cloves, finely minced
- 1 tablespoon dried rosemary (or 2 teaspoons fresh, chopped)
- Salt and black pepper, to taste
- 2-pound boneless pork loin roast
- ¼ cup extra-virgin olive oil
- ½ cup dry white wine
Instructions:
- Prepare the oven and ingredients. Preheat your oven to 350°F (175°C) and gather everything you’ll need.
- Make the flavor paste. In a mortar and pestle (or small bowl with the back of a spoon), crush together the garlic, rosemary, salt, and pepper until it forms a fragrant paste.
- Season the pork. Use a sharp knife to make small slits all over the pork loin. Press some of the garlic-rosemary paste into each opening. Rub the rest of the paste and olive oil evenly over the surface of the meat. Place the roast in a sturdy oven-safe pan or roasting dish.
- Roast the pork. Transfer to the oven and roast, basting with the pan juices and turning occasionally, every 30 minutes or so. Continue cooking until the pork reaches an internal temperature of 145°F (63°C), which usually takes 1½ to 2 hours. Remove the roast to a platter and cover loosely to keep warm.
- Make the pan sauce. Set the pan over medium-high heat. Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer gently for 3 to 5 minutes until slightly reduced.
- Serve and enjoy. Slice the pork loin into thick slices and drizzle with the warm pan juices before serving.
