Roasted Pork Loin with Rosemary
(makes 6 servings)
| 1 1/2 | pounds (675 g) boneless pork loin roast |
| 3 | garlic cloves, peeled and mashed |
| 1/2 | tablespoon (7.5 ml) chopped fresh rosemary |
| 1 | tablespoon (15 ml) olive oil |
| 1/4 | teaspoon (1.5 ml) salt (optional) |
| 1/3 | cup (80 ml) dry white wine |
| rosemary sprigs for garnish (optional) |
- With a sharp knife, make slits in the pork every inch (2.5 cm) or so at regular intervals.
- Combine the garlic, rosemary, olive oil, pepper, and salt (if using) in a small bowl. Rub the mixture over the roast and refrigerate for at least 2 hours or overnight.
- Before you are ready to roast the pork, preheat oven to 400°F (220°C, Gas Mark 6).
- Spray an oven proof roasting pan with cooking spray and place the roast in it. Roast until an instant-reading meat thermometer registers 160°F (71°C), about 1 1/4 hours, basting once. Transfer the pork to a warmed platter. Keep warm.
- Pour off any fat in the roasting pan. Deglaze the pan with wine and reduce over high heat, scraping up all the cooked bits, until the wine is reduced by 1/3.
- To serve, slice in thin slices and spoon the wine sauce over the slices. Garnish with rosemary sprigs, if desired.
| Per serving: | 203 calories (48% calories from fat), 24 g protein, 11 g total fat (3.3 g saturated fat), 1 g carbohydrate, 59 mg cholesterol, 50 mg sodium |
| Exchanges: | 3 1/2 lean meat |
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