I’m not a big fan of pork chops or pork roasts, but this week Stop & Shop had center cut pork loin roasts on sale and for whatever reason I picked one up. I brought it home and then realized that I had to do something with this roast. I looked around for inspiration and decided to do something with rosemary, garlic, and white wine. The result was an incredibly flavorful roast (with a delicious gravy) that surprised both Drew and myself. Better yet — even the boys ate it! Noah took a little coaxing and I allowed him to dip it in ketchup, but he eventually ate his whole slice. I served it with rice, sweet & sour red cabbage and homemade applesauce. I will be making this again, without a doubt.
2-lb. center cut pork loin roast (not pork tenderloin)
3 cloves of garlic, minced
1 Tbsp. dried rosemary
1/4 tsp. salt
1/8 tsp. black pepper
1/2 c. dry white wine
Pre-heat your oven to 350 degrees F. In a small bowl, combine the minced garlic, rosemary, salt, and pepper. Add just enough olive oil to make a paste. Set aside. Place your pork in a roasting pan and cut three slits along the top. Season the roast with salt and pepper, then stuff a bit of the rosemary-garlic mixture into each of the slits. Spread the rest of the mixture over the top of the roast. Add the wine to the bottom of the baking dish.
Bake until the internal temperature of the roast is 160 degrees F (approx. 1.5 hours). Remove the roast to a cutting board and cover with aluminum foil.
To make the gravy, pour the pan drippings into a sauce pan. Scrape any bits of tasty goodness that are stuck to the bottom of the roasting pan. Add one cup of chicken broth and bring to a boil. Turn to medium and sprinkle on some Wondra, whisking constantly to thicken. Add a little more Wondra (remembering to whisk, otherwise you’ll get clumps of flour) until the gravy is your desired thickness. Strain through a mesh sieve and then pour into a gravy separator (whatever it’s called) to separate the grease from the gravy. Serve and enjoy!