Garlic Roast Pork Loin

1. 1

   Heat oven to 500 degrees.

2. 2

   With the point of a paring knife, make half-inch-deep slits, pointing toward the center, at half-inch intervals all around the roast.

3. 3

   Insert garlic in slits, accompanied by a needle of rosemary, making sure both are below meat surface.

4. 4

   Rub roast generously with salt and pepper.

5. 5

   Place roast and bones in a roasting pan just large enough to hold them, on middle rack of oven.

6. 6

   Roast 45 to 50 minutes, until meat reaches an internal temperature of at least 140 degrees.

7. 7

   The meat might still be slightly pink, but this is fine.

8. 8

   Do not overcook roast, or it will be dry and unappealing.

9. 9

   Remove roast and bones to a platter.

10. 10

    While preparing sauce, let meat rest before slicing across.

11. 11

    Snip off strings.

12. 12

    Juices will collect better on a platter than on a cutting board.

13. 13

    Spoon off any fat from roasting pan.

14. 14

    Place pan on top of stove over high heat.

15. 15

    Add wine and bring to a boil.

16. 16

    Scrape with a wooden spoon to remove glaze that will flavor sauce.

17. 17

    Cook until reduced by half.

18. 18

    Serve in sauce boat or bowl, along with roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.