The boys play soccer two nights a week, and my hubby is their coach, and dinner is often difficult to coordinate on those nights. Daddy and I are trying to keep our meals healthy, and lean. Pork is perfect, it keeps well in the fridge, it can be frozen, cooks easily, and can be used in a multitude of ways.

Info: serves 4 , prep time:10  minutes cooking time : 40-50 minutes

Ingredients:

• 2 pounds of boneless pork loin
• 2 tablespoons dried rosemary
• 1 1/2 cups of white wine
• 1/4 cup of olive oil
• 6 garlic cloves
• salt and pepper to taste
• 2 tablespoons of butter

Directions:

Wash the loins and pat dry. Put them into a zip lock bag with the oil, rosemary, 1\2 cup of white wine, garlic, salt and pepper, and leave them in the fridge overnight or up to two days. If you do not have time to marinate them, make little incisions all around the meat, then apply the rub to the loins, otherwise the flavors will stay on the outside.

Preheat oven to 350 degrees F (175 degrees C)

While the oven is preheating, start by browning the loins on the stove top in an oven safe pan. Melt 2 tablespoons of butter, add the marinated loins, and brown the meat for about 5 minutes on each side. Once browned, bake them into the oven for 30 min or till an instant-read thermometer insert reads 145 degrees F (63 degrees C). Remove roast from pan, return to stove top and add the wine and stir to loosen browned bits in the bottom. Slice, and serve with its gravy.

Bonus Meal:

The next day, slice open a baguette and add slices of meat,  some cheese, and heat in the oven until the cheese is melted. I add some gravy rather than condiments and add a side of sweet potato fries, and serve it to my hubby (the soccer coach) when he rushes in from work. And to the kids too of course!