Roast Pork with Garlic and Rosemary

(from How to Cook Everything)

Salt and freshly ground black pepper to taste
2 T minced fresh rosemary leaves or 1 t dried rosemary
¼ t cayenne (optional)
1 T sugar
1t minced garlic
1 (3-4 lb) boneless pork loin roast
1 ½ cups dry white wine or stock, approximately
1 T butter (optional)

Preheat oven to 450. Mix a liberal amount of salt and pepper together with the rosemary, cayenne, sugar and garlic, and rub it all over the roast. Place in roasting pan with rack and roast undisturbed for 15 minutes.
Open oven and pour about ½ cup wine or stock over the roast; lower heat to 325. Continue to raost, adding about ¼ cup liquid every 15 minutes.
Start checking the roast after 1 ¼ hours of total cooking time. When it is done – an instant-read thermometer will register 145-150 degrees-remove it to a warm platter. Put the roasting pan on the stove over one or two burners set to medium-high. Reduce liquid to ¾ cup, scraping the bottom of the pan with a wooden spoon to release brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process. When the sauce has reduced some, stir in the butter. Slice roast and serve with sauce.