Garlic and Rosemary Infused Roast Pork

Ingredients
3 cloves garlic, minced

1 tablespoon dried rosemary

salt and freshly ground black pepper to taste

1 large boneless pork loin roast

4 tablespoons olive oil

100ml (4 fl oz) white wine

Directions

Preheat oven to 180 C

Crush garlic with rosemary, salt and pepper to make a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

Place roast into preheated oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits on the bottom. Serve with pan juices.

2 hours 20 min Serves 8