• 3 pounds boneless pork top loin, rolled
  
• 4 cloves garlic, peeled and sliced
  
• 2 sprigs rosemary, optional
  
• 1/2 cup red wine (for deglazing)
  

DIRECTIONS:

Place rack in center of oven. Heat oven to 500°F. with the point of a paring knife, make 1/2 inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast in a roasting pan just large enough to hold it. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140°F. The meat might still be slightly pink, but this is fine.

Don't overcook the roast, or it will be dry and unappealing. Remove roast to platter. Let meat rest before slicing across, while preparing the sauce. Snip off strings Juices will collect better in a platter than on a cutting board. Place the pan on top of the stove over high heat. Add wine and let come to a boil. Scrape pan with wooden spoon to remove glaze that will flavor sauce. Cook until reduced by half. Serve in a sauceboat or a bowl along with the roast.