Tuscan Pork Roast

• 2-1/2 lbs boneless pork roast
• 3 whole cloves garlic, peeled and sliced
• 1 large branch rosemary, about 1/2 cup
• Kosher or sea salt
• Fresh ground pepper
• 1/2 cup olive oil
• 2 cups white wine
• Optional: sage, fennel seeds

1. 1) Preheat oven to 400 degrees
2. 2) Remove rosemary leaves from branch and put on cutting board. Top with garlic, 1 tsp salt and 1/4 to 1/2 tsp pepper. If using sage and fennel seeds, add now. Chop finely.
3. 3) With a sharp knife, cut pork almost in half lengthwise. Rub inside of roast with herb mixture. Close and tie with string. Rub outside of roast with any remaining herbs.
4. 4) Place in oven for 10 minutes. Baste with wine and olive oil.
5. 5) Lower heat to 375 degrees. Cook for 1-1/2 hours, basting frequently. Tent with foil and let sit for 15 minutes before slicing.

pork roast, garlic, rosemary, kosher, fresh ground pepper, olive oil, white wine, sage

Taken from www.epicurious.com/recipes/member/views/tuscan-pork-roast-50186182 (may not work)