1 pork loin, about 1 1/2 kg
3 cloves of garlic, cut in half
2 tablespoons of fresh thyme or 1 tablespoon of dried thyme
3 sprigs of rosemary
salt and black pepper to taste
water
red or white wine (360 ml)
1 pork loin, about 1 1/2 kg
3 cloves of garlic, cut in half
2 tablespoons of fresh thyme or 1 tablespoon of dried thyme
3 sprigs of rosemary
salt and black pepper to taste
water
red or white wine (360 ml)
Trim excess fat from the pork loin
Mince the garlic and mix with thyme
Make 3 incisions in the meat with a knife
The incision should be large enough to accommodate a clove of garlic
Stuff the cloves of garlic and rosemary into these incisions
Rub the meat with salt and black pepper, including the openings
Place in a baking dish and add water and wine
Bake in a moderate oven (170°C)
Moisten with the liquid from time to time
Calculate 1 1/2 hours per kilo
Let it rest in the liquid
The meat should be tender
Serve cold, sliced into thick pieces
Enjoy!
