Recipe please_ Bittman's Roast Pork with Garlic and Rosemary

[Adriana]

I'm dying to try this recipe. I have company coming this Saturday and will not be able to get ahold of Bittman's book before then. Would somebody be so kind as to p[ost the recipe? TIA

[keeganm]

Mark Bittman's Roast Pork with Garlic and Rosemary

Salt and freshly ground black pepper to taste
2 Tbsp minced fresh rosemary leaves or 1 tsp dried
1/4 tsp. Cayenne (optional)
1 Tbsp sugar
1 tsp mnced garlic
1 (3-4 lb) boneless roast, or a similar-size portion of fresh ham
1 1/2 cups dry white wine or stock
1 Tbsp butter (optional)

Preheat the oven to 450. Mix a liberal amount of salt and pepper together with the rosemary, cayenne, sugar, and garlic, and rub it all over the roast. Place the meat in a roasting pan (use a rack of the roast is boneless, but don't bother if the bone is still in) and put in the oven. Roast, undisturbed for 15 minutes.

Open the oven and pour about 1/2 cup wine or stock over the roast; lower the heat to 325. Continue to roast, adding about 1/4 cup liquid every 15 minutes or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more.

Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours). When its done - an instant read thermometer will register 145-150--remove it to a warm platter. Put the roasting pan on the stove over one or two burners set to medium high. If there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan witha wooden spoon to release any brown bits that have accumulated. if the pan is dry, add 1 cup liquid and follow the same process. When the sauce has reduced some, stir in the butter if you like, slice the roast, and servie it with the sauce.

Makes 6 or more servings.

[Adriana]

Thank you for the recipe - it sounds DEEElish!