3 cloves garlic, minced
1 tbsp dried rosemary
Salt and pepper to taste
2 lbs boneless pork loin roast
¼ cup olive oil
½ cup white wine
Preheat oven to 350 degrees. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook pork until meat thermometer placed in the center registers 150 degrees. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.