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