10 servings
Preparation time 25 minutes
Cooking time 2 hours 20 min
(including 1 hour marinating time)
Ingredients
* 3 pounds pork loin, trimmed
* 1 teaspoon of salt
* 3 cloves of garlic, crushed and peeled
* 2 teaspoons extra-virgin olive oil
* 2 tablespoons chopped fresh
rosemary
* 1 tablespoon freshly grated lemon zest
* 3/4 cup of white wine
* 2 tablespoons white-wine vinegar
Preparation time 25 minutes
Cooking time 2 hours 20 min
(including 1 hour marinating time)
Ingredients
* 3 pounds pork loin, trimmed
* 1 teaspoon of salt
* 3 cloves of garlic, crushed and peeled
* 2 teaspoons extra-virgin olive oil
* 2 tablespoons chopped fresh
rosemary
* 1 tablespoon freshly grated lemon zest
* 3/4 cup of white wine
* 2 tablespoons white-wine vinegar
Preparation
1. Tie kitchen string around pork in three places so it does not flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refridgerate, uncovered, for 1 hour.
2. Preheat oven to 375°F / 190°C.
3. Place the pork in a roasting pan. Roast, turning once or twice, cook for 40 to 50 minutes, until a thermometer inserted into the thickest part registers 145˚F / 63˚C. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add wine and vinegar to the roasting pan and place over a medium high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
2. Preheat oven to 375°F / 190°C.
3. Place the pork in a roasting pan. Roast, turning once or twice, cook for 40 to 50 minutes, until a thermometer inserted into the thickest part registers 145˚F / 63˚C. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add wine and vinegar to the roasting pan and place over a medium high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
