MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Loin Roasted With Rosemary And Garlic
 Categories: Italian, Pork
      Yield: 1 Batch
 
  1 3/4 kg Loin of pork; on the bone
      4 cl Garlic
      4 tb Fresh rosemary; chopped
      1 bn Rosemary sprigs
    300 ml Dry white wine
           Extra virgin olive oil; for
           -rubbing and frying
           Sea salt and freshly ground
           -black pepper
 
  Ask the butcher to bone the loin, but to give you the bones. Also ask
  him to remove the skin and score it to make the crackling. Turn the
  loin fat side down. Make deep slits all over the meat, especially in
  the thick part.
  
  Make a paste of the garlic, chopped rosemary, at least 1 ts of salt,
  and pepper (more will give a truly authentic Tuscan flavor) in a food
  processor. Push this paste into all the slits in the meat and spread
  the remainder over the surface of the meat.
  
  Roll up and tie with fine string, incorporating some long sprigs of
  rosemary along its length. Weigh the meat and calculate the cooking
  time, allowing 25 minutes for every 500 g. At this stage you can wrap
  it and leave it in the refrigerator for several hours to deepen the
  flavor.
  
  When ready to cook, heat 2 tb olive oil in a frying pan, unwrap the
  pork and brown all over. Set in a roasting tin and pour the wine over
  the pork. Tuck in the remaining rosemary sprigs. Place the bones in
  another roasting pan convex side up. Wub the pork skin with a little
  oil and salt. Drape the skin over the pork bones Place the pan of
  crackling on the top shelf of a preheated oven, and the pork on the
  bottom to middle shelf. Roast at 230°C (450°F) for 20 minutes then
  reduce the heat to 200°C (400°F) and roast for the remaining
  calculated time, basting the pork loin every 20 minutes.
  
  When cooked, rest the pork in a warm place for 15 minutes before
  carving into thick slices. Serve with shards of crunchy crackling and
  the pan juices.
  
  Notes:
  
  Use as much rosemary as you can
  
  Tuscans cook this on the bone and slice into thick 'chops' when
  cooked.
  
  Recipe by Flavours of Tuscany by Maxine Clark, 2006
 
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