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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.
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