Recipe Ideas for Santa Margherita Pinot Grigio

Garlic-and-Rosemary Roast Pork Loin

Contributed by Ethan Stowell

TOTAL TIME: 1 HR 45 MIN plus overnight marinating
A big, bold, garlicky marinade, made with a whole bunch of fresh rosemary, flavors this juicy roast from Ethan Stowell.

1/4 cup plus 2 tablespoons extra-virgin olive oil
8 large garlic cloves, chopped
1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 pounds center-cut pork loin

In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.

Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.

Suggested Wine Pairing Santa Margherita Pinot Grigio
Main Street Produce
100 East North Main Street
Littleton, North Carolina 27850

Your Gateway to Lake Gaston


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