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Sun-Dried Tomato and Rosemary-Stuffed Pork Loin Roast

2 cups white wine
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons whole black peppercorns
1 (4-lb.) boneless pork loin roast
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and julienned
6 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Combine white wine, olive oil, half the rosemary and all of the peppercorns in a small bowl; set aside.
2. Stuff the middle of pork roast with remaining rosemary, garlic and sun-dried tomatoes. Tie securely and place in a shallow roasting pan. Pour marinade over top and refrigerate, covered, for 2 hours, basting occasionally.
3. Preheat oven to 400°F.
4. Drain marinade and reserve. Season pork with salt and pepper and roast for 15 minutes. Brush with reserved marinade and reduce heat to 325°F. Continue cooking for 1-1/4 hours, basting often with marinade, or until internal temperature reaches 160°F. Let stand for 10 minutes before slicing.

Makes 12 servings.