Have you ever wanted to make a meal that you could eat for dinner then repurpose over the next few meals afterwards? Then this meal is for you! The pork loin makes a wonderfully tasty main protein for dinner and a great addition to hot sandwiches. My husband loves using this as the pork element for our Cuban sandwiches. It is so good. Hope you and your family enjoy it as much as we do!

4 lb pork loin, trimmed
4 sprigs rosemary, minced
5 large cloves garlic, peeled and halved
Salt/pepper, to taste
5 tbsp olive oil, divided
1/4 c chicken stock
1/4 c white wine

Preheat the oven to 350.

Using a paring knife, make 10 slits all over the trimmed pork loin. Place a piece of the garlic into each of the slits, making sure to push the pieces into the meat. Once all the garlic has been placed, take 2 tbsp of the olive oil and brush over the entire pork loin. Season with salt and pepper then rub or sprinkle the rosemary all over the loin, creating a crust.

In a large Dutch oven, heat the remainder of the oil. When hot, carefully lower the loin into the oil. To create a beautiful brown color, place the top of the loin in the oil for 2 minutes; turn the loin onto its side for an additional 2 minutes. Repeat the process until the entire loin is browned. Lower heat slightly if needed. Once entire loin is browned, place it right side up in the Dutch oven. Add in the chicken stock and the white wine. Using a wooden spoon, scrape the brown bits off the bottom of the Dutch oven. Remove from the heat. Cover and place in the oven. Cook for an additional 35 minutes, or until the meat has an internal temperature of 145 degrees F. Let the meat rest for 10 minutes before slicing.