Succulent Pork Roast
This recipe is simple & delicious! I like working with pork loin because it‘s a lean, mild cut of meat. Sometimes I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Other times I like to simply add a nice rub on the outside. Depending on my mood, I often even combine both methods!
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 (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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. 3. 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
4. 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. (Wine step is optional.)
5. I like to serve mine with a nice, creamy potato mash.
6. Bon appétit!