2- to 3-lb boneless pork loin roast (I get mine at Trader Joe’s)
1 t sea salt
1/4 t black pepper
2 T minced fresh rosemary
1 T sugar
2-3 t minced garlic
1 1/2 C dry white wine/chicken stock or a combination
sprigs of rosemary for garnish
1-2 evening(s) before:
Mix all the seasonings in a little bowl.
With a sharp knife, score the surfaces of the pork loin superficially (about 1/4″ deep) with a cross hatch pattern.
Rub the pork all over with the seasonings mix. Put in a gallon ziploc back and refrigerate overnight.
Preheat oven to 450 deg. (I use the convection roast setting in my oven set at 425 deg)
Put the roast in a baking pan. (I find a brownie pan to be optimal for this size roast, but any baking dish or pan that is slightly larger all the way around should work well).
I like to insert a regular meat thermometer, even though I will still check with an instant read thermometer.
Put baking dish on center rack and roast for 15 mins.
Remove from oven, pour 1/2 C wine/chicken stock over the roast, lower the temp to 325 deg.
Continue to roast, adding about 1/4 C of liquid every 15 min or so. (If the liquid accumulates, then use it to baste; if not then add more liquid)
Start checking the roast and the thermometer reading after about a total of 40 min. (Its likely to take about 45-60 minutes total, depending on the size).
Remove from oven immediately when the thermometer registers 142-145 mins. The top of roast will be lightly browned. DO NOT OVERCOOK!!
It’s done when an instant read thermometer registers 145 – 150 deg. Check in 2-3 places.
Remove and let it rest at least 20 min.
Slice to desired thickness (I like it about 1/3″). (It is perfectly safe if meat is a little pink, but not running reddish fluid).
Serve on a platter with the pan juices poured over.
Decorate with sprigs of rosemary.