Provence-Style Pork Roast

This weekend I am going to make this recipe because my nephews (read three of them) our visiting and we will be doing our Christmas celebration.  My thought is that on Friday afternoon after they get here, I will fill them up with hearty appetizers:  crackers, hot clam dip, meatballs, cheeses, etc. Then we will take BART into the City a visit the Embarcadero skating rink, see the cascading Christmas lights at the Hyatt Regency, go to Union Square and see the tree there as well as the one at Needless Markup (aka Nieman-Marcus)...before finally adjourning to what I hope is a delicious dinner at Eureka Restaurant (in the Castro).

I digress.  This recipe I am planning on making for our Sunday dinner.  Each of them will have an assigned food to make...but this is what I will make:

• 4 to 6 pound pork loan roast (I've always done bone-in but this time will try boneless)
• 2 garlic cloves, slivered
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 cup dry white wine
• 2 tablespoons parsley flakes or chopped parsley
• Heat oven to 325 (F).*  Make small cuts between ribs and insert garlic slivers.  Rub roast with 1 teaspoon salt and 1/8 teaspoon pepper.  In large plastic bag or shallow dish, pour wine over roast; rub on parsley.  Marinate covered, 2 to 4 hours at room temperature.**
• Drain wine, sprinkle with remaining salt & pepper.
• Place roast, fat side up, on rack in shallow roasting pan.  Roast at 325 (F)* for 2 to 3 hours or until thermometer registers 170 (F).
• 8 - 10 servings
• *  What I do is sear the roast at 450(F) for 1/2 hour and then reduce the heat to 325(F) and roast until the meat thermometer reads 170(F)
• **You can also refrigerate this in the plastic bag and marinade for 24 to 48 hours.  This weekend will be 48 hours.
• Enjoy...

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