- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh rosemary or 2 teaspoons dried
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1/4 teaspoon to 1/2 to teaspoon cayenne
- 1 teaspoon boneless pork loin roast (2 to 3 pounds)
- 1 1/2 cup dry white wine, chicken or vegetable stock, or water
- 2 tablespoon cold butter, cut into pieces
Heat the oven to 450 degrees.
Combine the salt, pepper, herbs, sugar and garlic in a small bowl; rub the roast all over with the mixture.
Put the meat in a roasting pan and transfer to the oven.
Roast, undisturbed, for 15 minutes.
Lower the heat to 325 degrees and pour 1/2 cup of the wine over the roast.
Continue to cook the roast, checking every 15 minutes or so and adding 1/4 cup of the remaining liquid to the bottom of the pan each time.
Once the pork's exterior has crusted a bit, start brushing the meat with these pan juices whenever you check on the roast.
After 1 hour at the lower temperature, check the roast with a quick-read thermometer; insert it into the center in a couple different places to make sure you get an accurate reading.
When the roast is ready it will read 140 degrees for medium rare.
Remove and transfer the meat to a platter to rest (the temperature will rise another 5 degrees as it sits).
Put the roasting pan on the stove over 1 or 2 burners over medium-high heat.
If there is at least about 1 cup liquid in it, leave it; if the pan is almost dry, add 1 cup liquid.
Bring the juices to a boil, scraping up any browned bits from the bottom of the pan.
When the sauce is reduced to about 3/4 cup, stir in the butter if you're using it.
Slice the roast crosswise into slices as thick as you like and serve the slices drizzled with the sauce.