Roast Pork With Garlic and Rosemary

  1. Preheat the oven to 450.
  2. Mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast.
  3. Place the meat in a roasting pan (use a rack if the roast is boneless, but dont bother if the bone is still in) and put in the oven.
  4. Roast, undisturbed, for 15 minutes.
  5. Open the oven and pour about 1/2 cup of wine or stock over the roast; lower the heat to 325.
  6. Continue to roast, adding about 1/4 cup of liquid every 15 minutes or so.
  7. If the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.
  8. Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours).
  9. When it is done, an instant-read thermometer will register 145 to 150, remove it to a warm platter.
  10. Put the roasting pan on the stove over one or two burners set to medium-high.
  11. 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.
  12. If the pan is dry, add 1 cup of liquid and follow the same process.
  13. When the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.

rosemary, cayenne, sugar, garlic, pork loin roast, white wine, butter

Taken from www.food.com/recipe/roast-pork-with-garlic-and-rosemary-349294 (may not work)

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