Roast Pork with Rosemary

 

1
4 pound boneless top loin pork roast
1/2
teaspoon salt
1/4
teaspoon pepper
1
teaspoon dried rosemary leaves, crushed
2
cloves garlic, crushed
Pork Wine Gravy (below)
 

 

Sprinkle pork roast with salt and pepper; rub with rosemary and garlic.  Place pork, fat side up on rack in shallow roasting pan.  Roast in 325 degree oven about 2-1/2 hours until roast temperature reaches 170 degrees.

 

Remove pork and rack from pan; drain drippings from pan, reserving 1/4 cup.  Prepare Pork Wine gravy.  Serve with pork.  Makes 12 servings.

 

 

Pork Wine Gravy

 

 

Pour reserved pork drippings into 1-1/2 quart saucepan.  Stir in 1/4 cup all-purpose flour and 1/2 teaspoon salt.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in 1-3/4 cups water and 1/4 cup dry white wine.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.