Pork loin is the moist, tender, boneless meat cut from the back of the pig. When roasted slowly, it is a succulent dish. Roasting a pork loin is a relatively simple process. If you want to serve six to eight people than you will need three cloves of garlic, a tablespoon of dried rosemary, salt, pepper, two pounds of boneless pork loin roast, a quarter cup of olive oil, and a half cup of white wine.
You will start by heating up the oven to three hundred and fifty degrees Fahrenheit (one hundred and seventy five degrees Celsius). While it is warming up, you should grab a cutting board and mince the garlic with a sharp knife. You will then crush the garlic with the rosemary, and the amount of salt and pepper you feel works for you, forming a garlic paste. Cut the surface of the pork loin roast with the knife in several places. Rub about half of the garlic paste into the punctured sections of the roast. Smother what is left of the garlic paste, as well as the olive oil, over the surface of the roast.
Alternatively, you can blend the garlic, rosemary, salt, pepper, and olive oil in a blender. You can place the roast and the blended paste in a ziploc bag and let it marinate in the fridge for a few hours if you like.
Find a pan that is large enough to safely hold the roast. Place the roast into the pan, then carefully put the pan in the oven. If you like, you can chop up some vegetables and add them to the pan, such as carrots, red potatoes, and onions. Periodically turn the roast over. Juice will drip into the bottom of the pan. Use a baster to pour this juice back on top of the roast when you turn it.
Cook the pork until it is no longer pink in the center. This will take about two hours. It is wise to use a meat thermometer and cook the roast until the center of the meat has reached one hundred and sixty degrees Fahrenheit (seventy degrees Celsius). Once the roast is finished, remove it and place it on a platter. Add the wine to the pan and heat it up with the juices. If you don’t like wine, you can use broth instead. Stir the pan to loosen the darkened pieces of food on the bottom.
Cut the roast into slices and pour the juices on top of the slices to use as a sauce.