How to make
Clean the whole piece of pork loin and if it has a lot of fat, remove it as well.
Usually, this meat is free of fat, but it always has a thin layer, which is good to keep to prevent it from excessive drying during roasting.
Cut the carrots and cucumbers into thin strips. Peel the garlic cloves - leave the small ones whole and cut the larger ones lengthwise. Pit the dates and cut them thinly lengthwise.
Use a thin knife to pierce the fillet in different places in the direction of the muscle fibers. In the resulting slits put garlic with a little rosemary, in another slit the cucumber, in the third - dates and carrots.
Cook the meat in a pan over high heat with a little fat until a nice golden color is aquires on both sides. Add salt and black pepper. Put aluminum foil in a baking pan and grease it well.
Put the piece of meat and pour more fat and wine over it. Seal with foil and roast it at 300°F (150 degrees) for about 2 hours. If you're using a smaller piece of fillet, reduce the time, so that it doesn't dry out.
Leave the finished roasted pork to rest outside the oven for 10-15 minutes - this will preserve the juices in it. You can use the separated liquid during baking for sauce, by adding some of it to the portions, in order to make them even juicier.
Cut the fillet, by always cutting across the muscle fibers.
The oven roasted whole piece of pork is very tasty, try it.
