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Roast Loin of Pork

About this recipe

Roast pork is both delicious and cheap. Kind of reminds me of a tequila I met in Mexico—but that's another story. P.S. Have you ever had roast pork on a bun with a salad? Hmm.

Instructions

You can buy your roast boneless or with the bone in. Either way, cut 3-4 slits in it. Salt and pepper the slits and shove in chunks of garlic. Heavily salt and pepper the roast all over. Then sprinkle rosemary and chopped fresh sage all over as well.

Put into a shallow roasting pan (on a rack) and roast at 400°F for 20 minutes (fat side up). Then reduce heat to 375°F and cook another hour.

When roast is three-quarters cooked, pour over top:

1 cup white wine,
some apple pieces or dried prunes (previously soaked in wine).

Continue cooking another 20-30 minutes. It’s ready when the internal temperature hits 160°F.

If your roast has a bone, remove it before carving. Serve with applesauce or pour drippings over top if you went with the prunes.

Notes

Add water to the bottom of your pan so the fat doesn't smoke.
You could also buy a pork tenderloin and season with salt, pepper, rosemary, fresh garlic, a little olive oil, and wine. Bake at 375°F for 40 minutes, basting every once in a while.
You can also skip the slits and just make a rub with olive oil, minced garlic, salt, pepper, paprika (because it looks nice), and maybe cayenne. Then do everything else the same.
Make an au jus (just like with beef) by pouring water into your pan, scraping up the drippings, and putting it back into the oven for 5 minutes. It’s awesome.