Roast Pork

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless pork loin, from "butt" end
		Garlic cloves - cut into slivers
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
1		Carrot - finely chopped
1		Onion - finely chopped (small)
1/2 cup	118ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees.

In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.)

When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 1/2 to 2 hours or until tender.

Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6619 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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