Herbed Pork Roast
|Vegetable oil||3 Tablespoon|
|Dry mustard||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Marjoram leaves||1 Teaspoon, dried|
|Garlic||1 Clove (5 gm), crushed|
|Boneless pork loin roast||5 Pound, rolled (1 Roast)|
|Dry white wine||3⁄4 Cup (12 tbs)|
Combine first 7 ingredients.
Score roast; rub on seasonings.
Wrap roast in aluminum foil; refrigerate 8 hours.
Remove roast from foil.
Place roast, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer, making sure it does not touch fat.
Bake, uncovered, at 325° for 2 to 2 1/2 hours or until thermometer registers 160° (30 to 35 minutes per pound), basting frequently with wine.
Let stand 10 to 15 minutes before slicing.