Preparation:
combine 3 tbs garlic, parsley, thyme, olive oil, 1 teaspoon salt, and 1 tablespoon wine in a food processor pulse to a paste cut many small slits in pork loin open cuts and rub a generous amount of paste into each rub remaining paste over the top pour remaining wine over the top cover and chill for 4-24 hours, turning often remove from pan, reserving marinade season with salt and pepper place on a rack in a roasting pan roast @ 400 degrees for 15 minutes roast @ 325 degrees for 2 hours, to an internal temperature of 185 degrees remove to a heated serving platter, keep warm pour off and reserve fat from pan saute onions and garlic in 2 tablespoons reserved fat for 2-3 minutes deglaze the pan with reserved marinade, over a high flame stir in tomato sauce heat and stir until reduced by half swirl in butter season to taste with salt and pepper serve roast hot, with sauce over the top or to the side |
