
- 2 tablespoons chopped fresh parsley
- 2 cloves of garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 cup dry white wine
- 1 (4 pound) boneless center-cut pork loin roast
- In small bowl, combine parsley, garlic, salt, pepper and wine; mix well. Place roast in a large resealable plastic bag. Pour wine mixture over roast; seal bag. Turn bag to coat roast. Refrigerate 2 to 24 hours, turning the bag occasionally.
- Heat over to 325 degrees (F). Drain and discard marinade. Place roast, fat side up, on rack in shallow roasting pan; insert meat thermometer. Bake at 325 degrees for 1 1/2 to 2 1/2 hours or until thermometer reads 160 degrees (F). 10 to 12 servings.
- To make gravy, strain meat drippings. Add white wine to dripping to equal 1 1/4 cups. In small saucepan, combine 2 tablespoons cold water and 4 teaspoons cornstarch; blend until smooth. Add wine and drippings. Bring to a boil. Boil until thickened, stirring constantly.