1 loin of pork, about 2 1/2 lbs. with bones (more flavorful)
1 or more sprigs of rosemary
6 cloves of garlic, crushed and peeled
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, at room temperature
1/2 cup dry white wine
Freshly ground pepper
Preheat oven to 400 degrees F
Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic with salt to taste and generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine.
Place the roast in a heavy baking pan, roasting pan, or cast-iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry.
Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot. With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stovetop over medium-high heat.
Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste. Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce.
(The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.)
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