Recipe Cuban Pork Roast II (Pork)

Required Ingredients:

• 5 pounds boneless loin pork roast
• 6 cloves crushed garlic
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried oregano
• 1 cup dry red wine
• 10 cloves garlic

Preparing/Cooking:

• 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).

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