Roast Loin Of Pork In White Wine
|Loin pork||4 Pound (1.5 Kilogram)|
|Garlic||4 Clove (20 gm), cut in slivers|
|Olive oil||4 Tablespoon|
|Dry white wine||3⁄4 Pint (450 Milliliter)|
|Herbs||1 Teaspoon (For Garnish)|
Make small incisions in the pork around the ribs and bones and insert the garlic slivers.
Place in a bowl and add the parsley, thyme, bay leaf and salt and pepper to taste.
Pour in the oil and wine.
Cover and leave to marinate overnight, turning the meat occasionally.
Transfer the meat to a roasting pan and pour over the marinade.
Roast in a preheated moderate oven, 160CC (325°F), Gas Mark 3, for 2 1/2 hours or until the pork is cooked through.
Transfer to a warmed serving dish and keep hot.
Skim the fat from the cooking liquid, then strain into a saucepan.
Boil to reduce slightly, then adjust the seasoning.
Garnish the pork with herbs.
Serve the cooking liquid as a sauce.
Serving size: Complete recipe
Calories 4227 Calories from Fat 2453
% Daily Value*
Total Fat 284 g437.5%
Saturated Fat 80.4 g401.8%
Trans Fat 0 g
Cholesterol 1040 mg346.7%
Sodium 2663.5 mg111%
Total Carbohydrates 35 g11.5%
Dietary Fiber 1.7 g7%
Sugars 3.7 g
Protein 322 g644.3%
Vitamin A 14.5% Vitamin C 62.4%
Calcium 42.8% Iron 107.7%
*Based on a 2000 Calorie diet