Rosemary Pork Roast
The pork will continue to cook after you remove it from the oven, adding an additional 5 to 8 degrees to the internal temperature.
Serves: 6Hands-on: 10 minutesTotal: 6 hoursDifficulty: Easy
- 4 lb. loin of pork, bone in
- 2 Tbsp. extra-virgin olive oil
- 4 garlic cloves, sliced
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 cup dry white wine
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- Place the pork roast in a large plastic bag with a seal. Mix the oil, garlic, rosemary, bay leaf, wine, and salt and pepper in a small bowl until combined, then add to the pork. Massage the bag to ensure the pork is evenly coated with the marinade. Marinate for several hours in the refrigerator, turning occasionally.
- Preheat oven to 450°F. Place the loin in a roasting pan set on a rack. Season with more salt and pepper and baste it with the marinade. Roast for about 20 minutes or until browned. Turn the heat down to 300°F and roast for another 45 minutes to 1 hour or until the internal temperature is 150°F. Baste with the pan liquids while roasting.
- Allow the pork to rest for at least 15 minutes before slicing. Serve slices on warm plates.