Roast Loin of Pork

• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 fresh rosemary sprig
• 2 1/4-pound hind loin of pork, chined
• 3/4 cup dry white wine
• 4-5 tablespoons hot milk
• salt and pepper
• boiled Tuscan or cannellini beans, to serve

1. Preheat the oven to 350F.
2. Heat the butter, oil and rosemary in an oval roasting pan, add the pork and cook, turning frequently, for 5-10 minutes until browned all over.
3. Add the wine and cook until it has evaporated, then season with salt and pepper.
4. Transfer to the oven and roast, turning occasionally, and basting with hot milk, for 1 hour or until cooked through.
5. Remove the pork from the oven and let stand for 10 minutes, then carve, serve with a side dish of boiled Tuscan or cannellini beans seasoned with extra-virgin olive oil, salt and pepper.

butter, olive oil, rosemary, loin of pork, white wine, hot milk, salt, cannellini beans

Taken from www.epicurious.com/recipes/food/views/roast-loin-of-pork-234365 (may not work)