Crush garlic with rosemary, salt, and pepper to make a paste. Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into the oven for 2 hours, turning and basting with pan liquids. After 2 hours, remove the roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
** The roast can also be done in a crock pot on low for 8 hours. **