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MIX dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat meat. Refrigerate several hours or overnight, turning occasionally.
HEAT oven to 350°F. Place meat on rack in roasting pan.
BAKE 50 min. to 1 hour or until instant read thermometer reaches 160°F. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired.