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Wine-Marinated Roast Pork
and Bay Leaf
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La Belle Cuisine
Wine-Marinated Roast Pork with
and Bay Leaf
The Grass Roots Cookbook
by Jean Anderson, 1983, Doubleday
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
a smooth paste. Rub well all over pork. Place pork in a large shallow
in wine, cover and marinate 2 days in the refrigerator,
in the marinade
2. When ready to roast the pork, place on a rack in a shallow
pan, pour marinade into pan and roast, uncovered, at 350 degrees
F. for 2 to 2
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
3. Remove roast from oven and let stand at room temperature 20
minutes before carving.
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