- 1 - 3-pound pork loin
- 1 - teaspoon kosher salt
- 3 - cloves garlic
- 2 - tablespoons extra-virgin olive oil
- 2 - tablespoons chopped fresh rosemary
- 1 - tablespoon freshly grated lemon zest
- 3/4 - cup dry vermouth
- 2 - tablespoons white-wine vinegar
Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375°F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.