Drunken Pork Roast - cooking recipe

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

Preparation

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\u00b0F for 1 1/2- 2 hours.
Remove cover and continue baking for another 1/2 hour.