Pork Ribeye Roast January 10 2012


Ingredients

2 pounds pork ribeye roast

3 cloves garlic, minced

½ tablespoon dried rosemary

½ tablespoon dried oregano

salt and pepper to taste

¼ cup olive oil

¼ cup chicken broth

½ cup white wine


Directions

Preheat oven to 350 degrees

Crush garlic with rosemary, oregano, salt and pepper, making a paste. Pierce meat with a sharp knife in several places (or have your butcher do it beforehand) and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook about 2 hours. An instant-read thermometer inserted into the center should read 155 degrees F. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. Great over baked yukon gold potatoes.