White Wine Marinated Pork Roast

If you are thinking about an alternative to the traditional Easter ham, this recipe may be an excellent alternative.  It is simple, yet so very delicious.

• 2 tablespoons chopped fresh parsley
• 2 garlic cloves minced*
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 cup dry white wine
• 1 (4 - lb) boneless, center-cut pork loin roast

1. In small bowl, combine parsley, garlic, salt, pepper and wine; mix well.  Place roast in large resealable plastic bag.  Pour wine mixture over roast; seal bag.  Turn bag to coat roast.  Refrigerate 2 to 24 hours, turning bag occasionally.
2. Heat over to 325 (F).  Drain and discard marinade.  Place roast, fat side up, on rack in shallow roasting pan; insert meat thermometer.  Bake at 325 (F)** for 1 1/2 to 2 1/2 hours...or until thermometer reads 160 (F)
3. Makes 10 to 12 servings

*Rather than use minced garlic as part of the marinade, I cut the garlic cloves into slivers and insert them throughout the roast.  Then I make a rub of the rest of the ingredients and press it into all sides of the roast.  Pour the wine over all...and let it marinade.

**With the four pound roast, I pre-heat the oven to 450 (F).  Roast the roast at 450 for 1/2 hour and then reduce the heat to 350 (F) and roast it for one more hour...or slightly longer as needed.

To make gravy, strain meat drippings.  Add white wine to drippings 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.

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