Preheat your oven to 350°F (175°C). Position a rack in the center for even cooking.

In a small bowl, combine minced garlic, chopped rosemary, salt, pepper, and olive oil. Rub this aromatic paste all over the pork loin.

Place the pork loin on a roasting rack inside a shallow pan. Roast for about 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C).

Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this step locks in juices.

While the pork rests, deglaze the roasting pan: pour in the white wine, scraping up browned bits with a wooden spoon. Add chicken broth and simmer for 3–5 minutes to reduce slightly.

Slice the pork loin into ¾-inch thick medallions and arrange on a platter. Drizzle with the warm pan sauce before serving.