Roasted Pork Loin with Rosemary

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 6 servings

Ingredients

 * 1½ pounds (675 g.) boneless pork loin roast
 * 3 garlic cloves, peeled and mashed
 * ½ tablespoon (7.5 ml.) chopped fresh rosemary
 * 1 tablespoon (15 ml.) olive oil
 * ¼ teaspoon (1.5 ml.) salt, any kind
 * 2 tablespoons pepper, black or red only
 * vegetable cooking spray
 * ⅓ cup (80 ml) dry white wine
 * rosemary sprigs for garnish

Directions

 * 1) With a sharp knife, make slits in the pork every inch (2.5 cm) or so, at regular intervals.
 * 2) Combine the garlic, rosemary, olive oil, pepper, and salt in a small bowl.
 * 3) Rub the mixture over the roast and refrigerate for at least 2 hours or overnight.
 * 4) Before you are ready to roast the pork, preheat oven to 400°F (220°C, gas mark 6).
 * 5) Spray an oven-proof roasting pan with cooking spray and place the roast in it. Roast until an instant-reading meat thermometer registers 160° F (71° C), about 1 ¼ hour, basting once.
 * 6) Transfer the pork to a warmed platter. Keep warm.
 * 7) Pour off any fat in the roasting pan.
 * 8) De-glaze the pan with wine and reduce over high heat, scraping up all the cooked bits, until the wine is reduced by ⅓.
 * 9) To serve, cut into thin slices and spoon the wine sauce over the slices. Garnish with rosemary sprigs.

Nutritional information
Per serving:
 * 203 calories (48% calories from fat) | 24g protein | 11g total fat (3.3g saturated fat) | 1g carbohydrate | 59 mg cholesterol | 50mg sodium