Roast Pork Loin With Rosemary With Roasted Peppers

• White Wine Marinade:
• 2 c dry white wine
• 2 T olive oil
• 2 T fresh rosemary (or 2 t dried rosemary, crumbled)
• 20 whole black peppercorns
• Pork Roast
• 1 center-cut boneless pork loin (about 3 1/2 lbs)
• 2 T fresh chopped rosemary, or 2 t dried rosemary, crumbled
• 6 cloves garlic, minced
• Freshly ground black pepper
• 1/2 c sun-dried tomatoes
• Fresh rosemary sprig for garnish
• Roasted yellow, red, or orange Peppers
• 2 boxes brown/whole grain rice

1. Marinade:
2. Combine wine, oil, rosemary and peppercorns in plastic bag large enough to hold pork. Place bag in large blowl.
3. Trim fat from pork. Untie pork, if necessary. Rub the center of the pork with the rosemary, half of the garlic and black pepper. Arrange the sun-dried tomatoes along one length of the roast. Roll and tie the pork with kitchen twine to enclose filling.
4. Place pork in plastic bag and tie securely. Refrigerate the pork for 2 hours, turning every 1/2 hour to marinate evenly.
5. Preheat oven to 400 F.
6. Remove pork from mariande and pat dry; place on a rack in a roasting pan. Strain the marinade, reserving both the liquid and the solids. Rub the pork with the rosemary mixture and remaining 3 cloves minced garlic.
7. Roast pork 15 minutes. Lower the oven temperature to 325F. Pour off drippings from the pan. Pour the reserved marinade into the pan. Roast 1 1/4 hours longer, basting with pan juices every 20 minutes, until the pork reaches an internal temperature of 140-160 degrees.
8. Remove pork from oven and let stand at room temperature for 15 minutes. While meat in resting, put pan with liquids on stove and reduce by half. Remove the strings, slice pork and arrange on platter. Decorate the platter with rosemary sprig and the roasted yellow peppers. Serve the pork with the pan juices, if desired.
9. Serve with rice

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Taken from www.epicurious.com/recipes/member/views/roast-pork-loin-with-rosemary-with-roasted-peppers-51319431 (may not work)