- 1 3-pound boneless rib or loin roast pork, (Well trimmed)
- 1 teaspoon butter
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1-1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1 cup veal stock or cube
- Preheat oven to 325°, rub the roast with salt, pepper, rosemary and garlic. Place it in a shallow roasting pan and cook for about 1 hour and ten minutes or until thermometer inserted into center of pork registers 155° F. After 45 minutes of cooking add the wine and the stock to the juices in the pan, and then baste every 10 minutes.
- Transfer the pork in a serving platter and keep warm. Place roasting pan over high heat and boil, add the butter and de-glaze the pan by scraping the sides and bottom with a wooden spoon and reduce stock by half. Cut pork into neat slices, transfer to serving dishes and spoon the sauce over the slices.