Roast Pork with Oregano and Wine Cretan Style
|Pork roast||5 Pound (Preferably The Shank Half Of The Leg)|
|Garlic||2 Clove (10 gm), slivered|
|Dried oregano||2 Teaspoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato juice/Peeled, seeded and chopped tomatoes||1⁄2 Cup (8 tbs)|
|Strained lemon juice||3 Tablespoon (Fresh Juice)|
Wipe the pork with damp paper towels.
With the tip of a sharp knife, pierce the meat on all sides and insert the garlic slivers.
Rub the meat all over with salt and oregano, then place in a shallow roasting pan in a preheated 325° to 350° F. [170° to 180° C] oven, and roast uncovered for two and a half hours or until thoroughly cooked.
After the first 30 minutes of cooking, pour the wine over the meat and pour the tomato juice or chopped tomatoes around the meat.
Baste the roast occasionally with the liquid in the pan.
When done, remove from the oven and pour the lemon juice over the meat.
Cool thoroughly, then carve the meat into very thin slices and serve cold.