Ingredients
For 4 persons-
Pork loin
800 gr -
White wine
1 and a 1\2 cup -
Extra virgin olive oil
3 spoons -
Butter
30 gr -
Garlic
1 clove -
Rosmary
1 sprig -
Salt and pepper
q.s.
Preparation
Place the pork loin on a chopping board and tie the pieces of meat with butcher's twine, knotting each string a couple of centimetres apart from the next.
Slice the garlic and pierce the meat. Insert the garlic and the rosemary needles into each incision.
Heat the oil and butter on a baking tray placed on the hob and brown the pork loin on both sides.
Simmer with half a glass of wine until reduced. Season with salt and pepper to taste and move the tray to the oven which should be preheated at 180 °C.
Cook the meat for half an hour turning it a couple of times. Moisten the pork with a glass of white wine and cook for a further 40 minutes, baste often with the cooking sauce so that the surface becomes a brown crust.
Cut the roasted pork loin and stand for 10 minutes before serving.