2poundsboneless pork loin roastpre-marinated or brined
½cupwhite wine
Instructions
Bring roast to room temperature by pulling it out of the fridge, opening the wrapping, and letting it sit for 30 minutes. Preheat oven to 350 degrees. Drain marinade or brine from roast, rinse it well, and dry with paper towels. When it's dry, rub with olive oil on all sides.
Place pork loin in the oven, elevated in a v-rack or placed over thickly sliced onions. If using a conventional oven add ½ cup of water to the pan.
While baking, turn and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, about 1 hour or until an instant-read thermometer inserted into the center reads 145 degrees.
Remove roast to a platter. Heat wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.