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La Belle Cuisine - More Pork Recipes

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Wine-Marinated Roast Pork
with Garlic and Bay Leaf

 

 

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Wine-Marinated Roast Pork with
Garlic and Bay Leaf
The Grass Roots Cookbook
 by Jean Anderson, 1983, Doubleday

Alibris 

2 cloves garlic, peeled and diced
1 tablespoon coarse or kosher salt
1/4 teaspoon powdered or pulverized bay leaf
1/2 teaspoon freshly ground black pepper
1 center-cut bone-in pork loin,
weighing about 4 pounds
3 cups dry white wine (such
as a Portuguese vinho verde)

1. Using a mortar and pestle, grind garlic, salt, bay leaf and pepper to
a smooth paste. Rub well all over pork. Place pork in a large shallow
bowl, pour in wine, cover and marinate 2 days in the refrigerator,
turning pork in the marinade occasionally.
2. When ready to roast the pork, place on a rack in a shallow roasting
pan, pour marinade into pan and roast, uncovered, at 350 degrees
F. for 2 to 2 1/2 hours or until a meat thermometer, inserted in the
center of the roast, but not touching bone, registers 160 degrees F.
Baste every 30 minutes or so with the combined pan drippings
and marinade.
3. Remove roast from oven and let stand at room temperature 20
minutes before carving.


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