Créole Baked Pork Roast
                                 Serves 10 - 12

 

 1 (8-10 pound) center cut pork loin roast
 4 cloves garlic, peeled
 1 teaspoon salt
 ½ teaspoon cayenne pepper
 1 teaspoon dried mint, finely crushed
 1 cup water or your favorite stock
 1 cup white wine, dry in best
 ½ cup green onions, finely chopped

 

Pierce pork roast with 4 deep holes and stuff them with a garlic blub. Season with salt and pepper. Sprinkle mint over pork and pat into meat. Place roast in roasting pan with a rack. Mix water and wine together and pour over roast. Cover and bake at 350 degrees for 2 hours, basting occasionally. Sprinkle top with green onions and cook uncovered until brown. Baste once more before moving to serving platter.

 

NOTE: You can use beer if you are out of white wine.