2. Rub the pork loin with rosemary, sprinkle it with salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
3. Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
4. Remove it from the oven and let the meat rest about 15 minutes before slicing.