Cuban Pork Roast II

Cooking Recipes Catalogue
Advertizing:

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.

INGREDIENTS (for 8 servings):

PREPARATION:

  • 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.
  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 160 degrees F (70 degrees C).