Roasted Rack Of Pork

Preparation:

Preparation: Tie the pork loin with string to keep it in shape during cooking. Cut the garlic cloves in half and coat them in salt and a little freshly ground pepper. Make long deep cuts in the meat with a pointed knife and introduce a garlic fillet and a pinch of minced rosemary into each cut. Put a saucepan on the fire with the butter and a few spoonfuls of oil, place the piece of pork in it and brown it on all sides. When it is well colored, sprinkle it with white wine and let it evaporate. From now on continue cooking on the stove or in the oven. Turn the roast from time to time, sprinkling it with the sauce. If the latter gets too dry, add a little broth. Make sure it is completely cooked by poking it with a fork.