Roast pork with garlic and rosemary

Adapted from Mark Bittman’s How to Cook Everything.

Generously doubled to serve at least 12 people.

  • 2 4-5 pound bone-in pork loin roasts, pork shoulder, or fresh ham
  • 2 cloves garlic, sliced
  • 3 tablespoons minced fresh rosemary
  • 1/2 teaspoon cayenne
  • 2 tablespoons sugar
  • 2 teaspoons minced garlic
  • 3 cups dry white wine

A day or two in advance, use a thin-bladed knife to insert the sliced garlic all over the roasts. Rub the roasts all over with salt, then refrigerate, covered loosely with wax paper or a towel.

Preheat the oven to 450 degrees. Mix plenty of salt and pepper with the rosemary, cayenne, sugar, and garlic. Rub the mixture all over the roasts. Place the meat in a roasting pan (no need for a rack with bone-in meat). Roast undisturbed for 15 minutes.

Pour about a third of the wine over the roast, lower the heat to 325 degrees. Continue to roast, adding about 1/2 cup of liquid every 15 minutes. If the liquid accumulates at the bottom of the pan, baste the meat with it. If not, add more liquid.

Start checking the roast after 1 1/4 hours of cooking time. It’s likely to take about 90 minutes. The meat is done at 145-150 degrees. Remove it to a warm platter.

Put the roasting pan on the stove over one or two burners set to medium-high. Reduce the liquid to about 1 1/2 cups (or add liquid), scraping any brown bits from the bottom of the pan. Add two tablespoons of butter.

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