Roast Pork Loin
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Roast Pork Loin
Ingredients
8 Pounds pork loin
2 to 3 cloves of garlic
2 to 3 teaspoons salt
¾ teaspoon freshly ground black pepper
¾ teaspoon thyme
3 ½ cups dry white wine
½ cup dry bread crumbs
½ cup chopped parsley
Instructions
Have the butcher saw the bottom of the bones at ¼ inch intervals and insert a garlic sliver in each cut. Rub the pork with the salt, pepper, and thyme. Place in a glass bowl and pour the wine over it. Marinate at room temperature 2 hours; basting and turning the meat several times. Drain and reserve the wine.
Place the pork in a roasting pan, fat side up, and pour 1 cup of the wine over it. Cover the pan with a piece of oiled aluminum foil and roast in a 350 degree oven for 2 hours.
Mix together the bread crumbs and parsley. Remove the foil from the pan and press the parsley mixture over the top of the pork. Pour the remaining wine into the pan (not over the pork). Reduce heat to 325 degrees and roast 1 ½ hours longer, basting frequently.