Cuban Pork Roast II

Cuban Pork Roast II

Serves 8

INGREDIENTS:
  5             pounds  boneless pork top loin -- roasted
  6             cloves  garlic -- crushed
     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

DIRECTIONS:

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).

I'm sure this can also be made in the slow cooker, but I have not tried it, so don't have the time.

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Per Serving (excluding unknown items): 351 Calories; 12g Fat (33.9% calories from fat); 50g Protein; 3g Carbohydrate; trace Dietary Fiber; 125mg Cholesterol; 122mg Sodium.  Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fat.