BONELESS PORK LOIN ROAST - GARLIC

By akselden

Ingredients

• 2 1/2-3 1/2 lb. boned and rolled pork loin (8-10" long), bones kept if available
• 4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers
• Few sprigs of rosemary, optional
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 C. wine for deglazing

Details

Servings 8

Preparation

Step 1

1. Place rack in center of oven. Heat oven to 500°F.

2. With the point of a paring knife make 1/2" slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper.

3. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45-50 minutes, or until meat reaches an internal temperature of 140°F. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing.

4. Remove roast and bones to a platter. Let meat rest before slicing across, while preparing the sauce. Snip off strings. Juices will collect better in a platter than on a cutting board.

5. Place the pan on top of the stove over high heat. Add wine and let come to a boil. Scrape pan with wooden spoon to remove glaze that will flavor sauce. Cook until reduced by half. Serve in a sauce boat or a bowl along with the roast.