Summary

Ingredients

• 1.2 kg roast pork, from the back
• 3 tablespoon olive oil, extra virgin
• 8 cloves garlic
• 1 sprig rosemary
• 0.75 liter ¾ white wine, dry
• 1 tablespoon, leveled salt
• 1 tablespoon, leveled black pepper

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Instructions

1. Wash the rosemary, peel the garlic cloves and, if too large, cut in half lengthways. Use a sharp knife to pierce the roast several times on all sides, about 2.5 cm deep, in order to insert the rosemary and garlic. Then salt the roast well on all sides and sprinkle with pepper.
2. Heat the olive oil in a saucepan, add the roast and fry on each side, starting with the fat side. Then deglaze with the wine and close with a lid. Whenever the gravy is almost boiled over, pour the wine over it.
3. The roast should be fried in the juice on all sides for 30 minutes on low heat.
4. After cooling, cut into 0.5 cm thick slices with a sharp knife. In this way, the pork loin slices can be brought to the boil again in the gravy in a pan.
5. Serve with white bread and salad.