- 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
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.
Preheat oven to 375°F.
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.
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.
- Serving: Per 3-ounce serving
- Calories: 221
- Carbohydrates: 1g
- Fat: 11g
- Protein: 24g
- Dietary Fiber: 0g
- Saturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 69mg
- Potassium: 368mg
- Sodium: 156mg
- Exchanges: 3.5 lean meat
- Carbohydrate Servings: 0