1) Preheat oven to 400. Finely chop garlic and rosemary with 1/2 teaspoon of salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
2) Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of the loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.
3) Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers at 145, 1 1/2 - 2 hours. Transfer to a carving board; let rest at least 10 minutes.
4) Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
Do ahead: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 65 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 616.6mg||21 %|
|Potassium 228.7mg||6 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 201
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