Tuscan Pork Loin

• 3 lbs pork loin
• 1 teaspoon salt
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon freshly grated lemon zest
• 1/2 cup vermouth
• 2 tablespoons white wine vinegar

1. Tie kitchen string around pork in three places (prevents flattening). Mix salt and garlic into a paste. Stir in oil, rosemary and zest.
2. Rub mixture into pork. Refrigerate, uncovered, 1 hour.
3. Preheat oven to 375u0b0F Place in roasting pan.
4. Roast 45 minutes, turning once or twice.
5. Remove from heat & let rest 10 minutes.
6. Add vermouth and vinegar to roasting pan and place over medium-high heat.
7. Simmer, scraping browned bits on bottom of pan, 3-4 minutes until half reduced.
8. Remove string and slice roast.
9. Add any juices to sauce and serve.

pork loin, salt, garlic, olive oil, fresh rosemary, freshly grated lemon zest, white wine vinegar

Taken from www.food.com/recipe/tuscan-pork-loin-219669 (may not work)