- 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.
This is an easy recipe that is remarkable good...all that it requires is some planning because of the 24 hours of marinating (best) although you can marinate it for as little as 2 hours:
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