Tuscan Roast Pork | Blue Flame Kitchen

Ingredients

• 1/4 cup chopped fresh rosemary
• 8 cloves garlic, crushed
• 1 tbsp kosher salt
• 1 1/2 tsp freshly ground pepper
• 8 lb (3.5 kg) boneless centre-cut double-loin pork roast
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 2 cans (10 oz/284 mL each) chicken broth
• 1/4 tsp salt