Prep 20 mins
Cook 1 hr
Succulent pork roast with fragrant garlic, rosemary and wine. Read My Note's.
- 3 garlic cloves, minced
- 1 tablespoon dried rosemary
- salt and pepper
- 2 lbs boneless pork loin roast
- 1⁄4 cup olive oil
- 1⁄2 cup white wine
- 1. Preheat oven to 350*F.
- 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*F. 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.
- My Note: I cheated. I browned the roast then put it in the crock pot and dumped the minced garlic, you know the stuff in a jar and the rosemary on top of the roast and then cut holes in it a kinda pushed the stuff inside and left some on top too. I didn't make a paste. Then I drizled a little olive oil on tbe top added salt, pepper and accent. Threw some dehydrated minced onions on top. Added the wine and cooked it in the crock pot for 8 hours It came out just as good if not better then the first time. This is the absolute best pork roast. I'm not even sure if I used a loin. I used that big giant pork roast and cut it and made 3 roasts out of it. Not the small loin cut.
- I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hours The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary, and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a ziploc bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 1/4 cup of wine in the bottom of the pan. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings. I served with buttered herb rice and the roasted vegetables. BIG hit!