With a sharp knife, make a deep incision into the pork to about 2/3 depth, rub the cut with granulated garlic and insert a sprig of rosemary. Reassemble and tie with butcher's string to preserve the shape. Brush on some Vegeta Marinade on your pork roast and allow to rest for about 30 minutes. Transfer to a roasting tray, and pour oil and white wine all over the roast. Roast pork in a moderate oven at 180 °C for about 90 minutes basting with pan juices.
When done, remove from the oven, remove the string and slice. Strain the pan juices into a saucepan, cook over medium heat to reduce, and pour over the pork roast.
Season with salt and pepper to taste and serve with a vegetable.
Add a few prosciutto or Podravka pancetta slices into the incision for a special flavour.