1 - 3 to 4 pound pork loin
2 tbsp. extra virgin olive oil
4 garlic cloves - mashed
2-3 fresh sprigs rosemary
1 bay leaf
1 c. aromatic white wine
salt and pepper to taste

Marinate the pork loin in the oil, garlic, rosemary, bay leaf, white wine, salt and pepper for 2 to 3 hours. Place loin on a rack in a roasting pan, season with more salt and pepper and baste it with the marinade. Roast at 450°F for 15-20 mins. until browned. Turn heat down to 300°F and roast for 45 mins. to 1 hour. Internal temp. should be 135°F on meat thermometer. Baste with marinade frequently during roasting. You can put sauerkraut or potatoes or both in the pan under the rack to cook in the pork juices. (I use new potatoes cut in half.)