Cuban Pork Roast II Recipe

Ingredients
<br>- 5 pounds boneless loin pork roast
<br>- 6 cloves crushed garlic
<br>- ½ teaspoon dried rosemary, crushed
<br>- ½ teaspoon dried dill weed
<br>- ½ teaspoon dried oregano
<br>- 1 cup dry red wine
<br>- 10 cloves garlic
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Preheat oven to 325 degrees F (165 degrees C).
<br>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.
<br>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).
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Ingredients
- 5 pounds boneless loin pork roast
- 6 cloves crushed garlic
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried dill weed
- ½ teaspoon dried oregano
- 1 cup dry red wine
- 10 cloves garlic

Directions
step 1: 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 2: Preheat oven to 325 degrees F (165 degrees C).
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).

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