Roast Pork With Garlic and Rosemary

Ingredients

• 1 teaspoon rosemary, minced
• 1/4 teaspoon cayenne (optional)
• 1 tablespoon sugar
• 1 teaspoon garlic, minced
• 3 lbs pork loin roast
• 1 1/2 cups dry white wine or stock
• 1 tablespoon butter (optional)

Directions

1. 1

   Preheat the oven to 450. Mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast. Place the meat in a roasting pan (use a rack if the roast is boneless, but don’t bother if the bone is still in) and put in the oven. Roast, undisturbed, for 15 minutes.

2. 2

   Open the oven and pour about ½ cup of wine or stock over the roast; lower the heat to 325. Continue to roast, adding about ¼ cup of liquid every 15 minutes or so. If the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.

3. 3

   Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours). When it is done, an instant-read thermometer will register 145° to 150°, remove it to a warm platter.

4. 4

   Put the roasting pan on the stove over one or two burners set to medium-high. If there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process.

5. 5

   When the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.