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Roast Pork

Type: Pork
Courses: Main Course
Serves: 8 people

Recipe Ingredients

4 lbs 1816g / 64ozBoneless pork loin, from "butt" end
  Garlic cloves - cut into slivers
2 tablespoons 30mlOlive oil
2 tablespoons 30mlUnsalted butter
1   Carrot - finely chopped
1   Onion - finely chopped (small)
1/2 cup 118mlDry 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.

COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6619 broadcast 01-29-1997) - Downloaded from their Web-Site -


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