Roast Porkloin (Pečena Svinjetina)

My maternal grandmother made this on Sundays after church and it has become a staple in my parents' household as well. It's quite simple and very moist and delicious. Grandma said that when she was a young girl, their neighbor raised pigs and when one was butchered, they would trade meat for other pantry items amongst the neighbors. My grandmother said that since they raised chickens, the trade would be eggs and chickens for the pork. This was very common in the selos.

2 pounds boneless portion roast
3 cloves of garlic, minced
1/4 cup olive oil
1 tablespoon dried rosemary
1/2 cup white wine
salt & pepper to taste


Preheat oven to 350 degrees F (175 degrees C).


Crush garlic with rosemary, salt and pepper, making a paste. 
Pierce meat with a sharp knife in several places and press the garlic paste into the openings. 
Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. 
Cook until the pork is no longer pink in the center, about 1 hour. 
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with the wine and pan juices as gravy.

SERVING SUGGESTION: Serve with roasted potatoes, onions, and carrots and a nice green salad such as Šopska Salat. You can roast the potatoes, onions, carrots with the meat.