Garlic Roast Pork Loin

• 1 3 1/2-pound boned and rolled pork loin (10 inches long), bones kept, if available
• 4 cloves garlic, smashed, peeled and cut lengthwise into thin slices
• A few sprigs of rosemary
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1/2 cup wine for deglazing

1. Heat oven to 500 degrees.
2. With the point of a paring knife, make half-inch-deep slits, pointing toward the center, at half-inch intervals all around the roast.
3. Insert garlic in slits, accompanied by a needle of rosemary, making sure both are below meat surface.
4. Rub roast generously with salt and pepper.
5. Place roast and bones in a roasting pan just large enough to hold them, on middle rack of oven.
6. Roast 45 to 50 minutes, until meat reaches an internal temperature of at least 140 degrees.
7. The meat might still be slightly pink, but this is fine.
8. Do not overcook roast, or it will be dry and unappealing.
9. Remove roast and bones to a platter.
10. While preparing sauce, let meat rest before slicing across.
11. Snip off strings.
12. Juices will collect better on a platter than on a cutting board.
13. Spoon off any fat from roasting pan.
14. Place pan on top of stove over high heat.
15. Add wine and bring to a boil.
16. Scrape with a wooden spoon to remove glaze that will flavor sauce.
17. Cook until reduced by half.
18. Serve in sauce boat or bowl, along with roast.

pork loin, garlic, rosemary, kosher salt, freshly ground black pepper, wine

Taken from cooking.nytimes.com/recipes/9121 (may not work)