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Roast Pork Loin with Zucchini and Rosemary

12 lg Cloves Garlic
1 6" branch Rosemary; or 4 tb Dried Rosemary; crumbled
2 ts Black Peppercorns; cracked
Salt
1/8 ts Cayenne Pepper
3 lb Boneless Pork Loin; rolled and tied
1 1/2 lb Small Zucchini; cut into 1/2" thick coins
Cracked Black Pepper
1 tb Olive Oil
1/2 c White Wine


Mash garlic cloves by smashing them with the side of a French chef's knife. Strip the rosemary needles from the stem and add them to the garlic along with the cracked peppercorns, cayenne pepper and salt. Rub this mixture over the outside of the meat.

Preheat the oven to 400 degrees F. Spray a baking pan with nonstick cooking spray. Place the loin in the prepared baking pan. Roast the pork in the oven until it begins to brown, about 20 minutes. Then, add 1/2 cup water to the pan and turn the meat over, using tongs.

Meanwhile, toss the zucchini coins with salt and pepper to taste, then with olive oil to coat. Add the zucchini to the bottom of the roasting pan the last 30 minutes of roasting time. Roast the meat about 1 1/2 hours total, or until it has reached an internal temperature of 170 degrees F., adding 1/4 cup water at a time every 20 minutes or so when the pan becomes dry.

Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile, remove any excess fat from the roasting pan. Add 1/4 cup wine to the pan and boil , deglazing the pan, scraping up the bottom bits and making a sauce. Adjust seasonings with salt and pepper.

To serve, arrange zucchini in a bed on a warmed platter. Slice the meat into 3/4" thick slices and fan these out over the zucchini. Spoon the sauce over all and serve.


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