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.