From member ....... Source of Recipe: Internet
- 3 pounds boneless pork top loin, rolled
- 4 cloves garlic peeled and sliced
- 2 sprigs rosemary, optional
- fresh ground black pepper, to taste
- ½ cup wine, red for deglazing
Place roast in a roasting pan just large enough to hold it. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140º. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing.
Remove roast to platter. Let meat rest before slicing across, while preparing the sauce. Snip off strings. Juices will collect better in a platter than on a cutting board. Place the pan on top of the stove over high heat. Add wine and let come to a boil. Scrape pan with wooden spoon to remove glaze that will flavor sauce. Cook until reduced by half. Serve in a sauceboat or a bowl along with the roast.
Compatible with Body Type:
Morning Snack D-E
Afternoon Snack D-E
This Recipe Contains: Protein C