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. Drizzle your pork with Vegeta 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.