Cuban Pork Roast II

Marinated in wine, rosemary, dill and oregano, this succulent pork is studded with garlic and roasted until the rich, heady fragrance calls your guests together for a sublime feast.

• Calories: 633 Calories

Ingredients

• ½ teaspoon dried oregano
• ½ teaspoon dried dill weed
• 1 cup dry red wine
• ½ teaspoon dried rosemary, crushed
• 10 cloves garlic
• 6 cloves crushed garlic
• 5 pounds boneless loin pork roast

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.

Step 3

Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.

Step 4

Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).