Nothing exemplifies the flavorful style of Italian cooking like this classic pork loin. Make sure you buy the larger loin, not the thinner tenderloin.

Makes about 10 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 2 hours 20 minutes (including 1 hour marinating time)

EASE OF PREPARATION: Easy

1 3-pound pork loin, trimmed of fat
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar

1. 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.
2. Preheat oven to 375 degrees F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. 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.

NUTRITION INFORMATION: Per 3-oz. serving: 221 calories; 11 g fat (3 g sat, 6 g mono); 69 mg cholesterol; 0 g carbohydrate; 24 g protein; 0 g fiber; 227 mg sodium.
Nutrition bonus: Thiamin (58% daily value), Selenium (50% dv).

TIP: Roasting Tips
1. Very cold meat won't roast evenly.
Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is
sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal
temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

MAKE AHEAD TIP: Equipment: Kitchen string

RELATED RECIPES: Pork Chops with Pear & Ginger Sauce | Pork Tenderloin with Grilled Peach-Ginger Chutney | Boneless Pork Chops with Mushrooms & Thyme | Tuscan Pork Loin | Roasted Pork Tenderloin with Cherry & Tomato Chutney | Bistro Beef Tenderloin

If you buy the thinner tenderloin, tie them together. This came out moist and delicious.

Desiree

I made it for a party for 70 and it was fabulous -- moist, tender, delicious!

Dianne, New York, NY

I've made it twice and each time it was delicous and succulent. Definately a winner.

Pam, Syracuse, NY

This is so easy and delicious! It is one of my family's favorites!

Shelly, Minnetonka, MN

My family LOVED it. I didn't make the gravy, though. I added the drippings to rice and peas. We washed it down with San Pelegrino. Awesome!

FamMon, NC