Tuscon Pork Loin

A Great Entree for an elegant fall meal right here is Tuscon Pork Loin...Nothing exemplifies the flavorful style of Italian cooking like this classic pork loin. Make sure you buy the larger loin, and not the thinner tenderloin.

INGREDIENTS: 

• 3-pound pork loin, trimmed of fat
• 1 teaspoon(s) kosher salt
• 3 clove(s) garlic, crushed and peeled
• 2 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) chopped fresh rosemary
• 1 tablespoon(s) freshly grated lemon zest
• 3/4 cup(s) dry vermouth, or white wine
• 2 tablespoon(s) white-wine vinegar

DIRECTIONS:

1. Tie kitchen string around pork in three places so it doesn't flatten while roasting. 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. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375 degrees F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. 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 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

Serve with a nice White Wine-

Enjoy!  Eat well My Friends!