Rosemary Pork Roast
Rinse the meat, pat dry and place in a large vessel. Peel the garlic and pass cloves through a garlic press, Rinse the rosemary, shake dry and finely chop half. Combine chopped rosemary with garlic, pepper and salt to taste and red wine. Pour over the meat and marinate overnight in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
Remove the meat from the marinade, drain and sear in a hot roasting pan with oil. Add the remaining rosemary, stock and half of the marinade and roast about 1 1/2 hours in the preheated oven. Baste occasionally with the liquid.
Transfer the finished roast to a platter and cut into slices before serving.