Chef's notes
This is a traditional family recipe. No tricks—just good meat, herbs, and the right oven timing. Let it rest before slicing.
Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 1 hour
Ingredients
- 1 kg pork loin
- 2 garlic cloves
- 2 sprigs rosemary
- Extra virgin olive oil
- Salt
- Black pepper
- 100 ml dry white wine
Directions
- Prepare the pork Pat the pork loin dry. Season generously with coarse salt and black pepper. Rub with olive oil, garlic, rosemary, and sage.
- Sear for flavor Place the pork in a roasting pan and roast in a preheated oven at 220°C / 430°F for 15 minutes to develop a golden crust.
- Lower and roast Reduce the oven temperature to 170°C / 340°F. Pour the white wine into the pan and continue roasting for about 1 hour, turning the meat once.
- Baste and monitor Baste occasionally with the pan juices. If the pan dries out, add a small splash of hot water.
- Remove from the oven and let rest for 10–15 minutes. Slice thinly and spoon the juices over the pork before serving.
