Orange-Rosemary Sunday Roast Pork
2 tablespoons extra-virgin olive oil
3 large cloves garlic
2 4-inch branches fresh rosemary
zest of a medium orange
1/8 teaspoon fresh-ground black pepper
1/4 teaspoon salt
3-1/2 to 4 lb boneless pork butt, boston butt or shoulder roast
1 cup dry white wine
1/2 cup chicken broth
Preheat oven to 325°F. In a food processor, combine the olive oil, garlic, leaves from the rosemary, orange zest, salt and pepper. Chop fine.
Rub the blend into the pork's crevices and over its surface. Set in a shallow roasting pan.
Roast pork for 20 minutes, pour wine over it. Baste the roast with the pan juices as it cooks. Roast about 1 hour and 50 minutes, or until an instant-reading thermometer inserted in the roast's center reads 150 degrees. Don't worry if the meat is pink. It is safe.
Remove the meat to a platter and let it rest 10 minutes while you make a pan sauce. Set the roasting pan over a high burner. Stir in the broth, boiling it down as you scrape up all the brown glaze from the pan. Taste for richness. Thinly slice pork and moisten with drizzles of the pan sauce.
Garnishing the platter with orange slices and rosemary branches is a nice touch.