Pork loin in white wine

Ingredients for 4 servings:

• 1.2 kg roast pork, from the back
• 3 tbsp extra virgin olive oil
• 8 cloves garlic
• 1 sprig(s) rosemary
• ¾ liter dry white wine
• 1 tbsp, leveled salt
• 1 tbsp, ground pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Arista al vino

Wash the rosemary, peel the garlic cloves, and halve them lengthwise if they’re too big. Pierce the roast several times on all sides with a sharp knife, about 2.5 cm deep, to insert the rosemary and garlic. Then season the roast well on all sides with salt and pepper. Heat olive oil in a pan, add the roast, and sear on each side, starting with the fat side. Then deglaze with the wine and cover with a lid. When the meat juices are almost gone, add more wine. The roast should continue to sear in the juices on each side over low heat for 30 minutes. Once cooled, cut into 0.5 cm thick slices with a sharp knife. This allows the pork loin slices to cook up again in the meat juices in a pan. Serve with white bread and salad.