DRUNKEN PORK ROAST

Drunken Pork Roast image

This is one of the most tender and flavorful pork roast you will ever have eaten. The nice part is, it is all cooked in one casserole so you have a complete meal without a lot of extra pans to wash

Provided by Denise in NH

Categories One Dish Meal

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

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Ingredients

2 -3 lbs pork loin
1 cup white wine (or 1/2 cup wine and 1/2 cup apple juice)
2 tablespoons minced garlic cloves (I use the minced in the jar to save time)
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
2 bay leaves
10 small red potatoes, quartered
1 lb baby carrots
1 large green pepper, halved, seeded and cut into 1/2 inch strips
6 stalks celery, sliced thin
1 medium turnip, cut in small chunks
3 onions, sliced

Steps:

Marinate pork loin in wine, garlic and herbs overnight.
Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
Arrange vegetables around the roast.
Pour the marinade over roast and vegetables.
Cover and bake at 350°F for 1 1/2- 2 hours.
Remove cover and continue baking for another 1/2 hour.

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