Ingredients

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

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Cooking Directions

Step 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.

Step 2

Preheat oven to 375°F.

Step 3

Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.

Step 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.