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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
3/4 cup(s) dry vermouth or white wine |
2 tablespoon(s) extra-virgin olive oil |
2 tablespoon(s) fresh rosemary, chopped |
3 clove(s) garlic, crushed and peeled |
kitchen string |
1 teaspoon(s) kosher salt |
1 tablespoon(s) lemon zest, freshly grated |
3 pound(s) trimmed pork loin |
2 tablespoon(s) white-wine vinegar |
Directions:
1. Tie kitchen string around pork loin in three places so it doesn't flatten while roasting.
2. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary, and lemon zest; rub the mixture into the pork.
3. Refrigerate, uncovered, for 1 hour.
4. Preheat oven to 375F.
5. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145F, or about 40-50 minutes. Transfer to a cutting board and let rest while you make the sauce.
6. Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2-4 minutes. Remove the string and slice the pork. Add any accumulated juices to the sauce and serve with the pork.
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