1/4 cup (50 mL) chopped fresh rosemary
8 cloves garlic, crushed
1 tbsp (15 mL) kosher salt
1 1/2 tsp (7 mL) freshly ground pepper
8 lb (3.5 kg) boneless centre-cut double-loin pork roast
2 tbsp (25 mL) flour
1/2 cup (125 mL) dry white wine
2 cans (10 oz / 284 mL each) chicken broth
1/4 tsp (1 mL) salt

Using a mortar and pestle or mini food processor, grind rosemary, garlic, kosher salt and pepper until paste-like in consistency. Pat rosemary mixture onto all sides of roast. Place roast on a rack in a large roasting pan. Let stand for 30 minutes. Roast at 425ºF (220ºC) for 30 minutes. Reduce temperature to 350ºF (180ºC) and continue roasting for 1 1/2 - 2 hours or until a meat thermometer registers 160ºF (71ºC). Transfer roast to a platter and cover with foil. Let stand for 15 minutes before carving. Meanwhile, to prepare gravy, skim fat from drippings in pan. Set pan over low heat. Whisk flour into pan drippings until blended and cook, stirring, for 1 minute. Gradually whisk in wine and broth. Bring to a boil over medium heat, scraping to loosen browned bits. Reduce heat and simmer, stirring frequently, until gravy is slightly thickened. Stir in salt. Carve roast and serve with gravy. Serves 10 - 12.

Cook's Note: A boneless centre-cut double-loin pork roast is made up of two single loins tied together.
Last updated on May 24, 2019