Ingredients:

2	Cups	Dry white wine
¼	Cup	Frozen orange juice concentrate, thawed
½	Cup	Finely chopped fresh parsley
2	Tsp	Sage
1	Tsp	Dried rosemary
3	Lb	Pork loin roast on the bone
		Salt and pepper
3		Cloves garlic, thinly sliced
3	Cups	Water

Directions:

Whisk wine, orange juice, parsley, sage and rosemary in a medium bowl. Sprinkle all sides of roast with salt and pepper. Use a sharp knife to make slits, place garlic slices into slits. Place roast in a plastic 1 gal resealable bag, add all but 1 cup of orange marinade. Seal bag and refrigerate 8 hours or overnight, turning several times to coat.

Preheat oven to 350º.

Place roast, fat side up, in a shallow baking dish. Pour water into pan. Insert a meat thermometer into roast without touching bone or fat. Roast about 1-1/2 hours, basting every 30 min with reserved marinade, if needed, add more wine to marinade. Reduce oven temperature to 325º. Continue roasting 3-40 min longer or until meat thermometer registers 170º and juices run clear when roast is pierced with a fork.

Transfer roast to a serving platter, Let stand 10 min before carving.

 

Yields

6 servings