This was really moist and flavorful. This might be something to consider cooking in our new pizza oven!
4 rib pork loin roast
3 T. rosemary, chopped
2 T. garlic, minced
1 c. sliced onions
1/2 c. white wine
1 1/2 c. beef or chicken stock
Preheat the oven to 325. Season the pork roast with salt and pepper. Combine the rosemary and garlic in a bowl and rub half of it in between the ribs.
Heat a dutch oven on the stove. Add some olive oil and heat the oil. When the oil is hot, add the roast and brown it well on all sides. Remove the roast.
In the same dutch oven, reduce the heat. Add the remaining rosemary and garlic and cook until the garlic is softened. Add the onions and soften those, too. Add the white wine and reduce until syrupy. Add the stock, salt and pepper and bring to a simmer.
Return the roast to the dutch oven. Cover it and place it in the oven for an hour.
Remove the cover and increase the heat to 500. Cook for an additional 30 minutes until nice and brown. Remove the roast and keep warm.
Continue cooking the sauce until it is reduced by half. Slice the roast and top with the sauce.