large pork loin
4 garlic cloves
generous helping of dried rosemary
I peeled the garlic cloves, then added them to my mortar and pestle with the rosemary, and a good sprinkle of salt, then bashed it up. I added some olive oil to make a paste.
I stabbed the pork loin, then smoothed over the paste, trying to get it in the stab holes, then sprinkled over a wee bit of pepper. I threw that in a plastic bag and into the fridge for 2 hours to marinate.
After the marination process, I placed the pork into the roasting tin, with a wee bit more olive oil, and 2 wine cubes. (I keep the white wine I use for prawn linguine in an icecube tray in my freezer)
I put that in the oven at 180, and basted every half an hour. I worked my 900g piece out to need about an hour and a half, but it was probably more like 1 hour 25.
It was lovely though. So full of flavour.
We had it for our Sunday dinner with mashed carrots, mashed potatoes, cauliflower cheese and green beans.