White Wine Marinated Pork Roast - cooking recipe

Ingredients

2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 cup dry white wine or 1 cup chicken broth
1 (4 lb) boneless center cut pork loin roast

Preparation

Combine the first five ingredients in a small bowl; mix well.
Place the roast in a large resealable bag.
Pour the wine marinade over the roast; seal bag.
Turn the bag to coat the roast.
Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
Preheat oven to 325 degrees F.
Remove the roast from the bag and discard the marinade.
Place the roast, fat side up, on a rack in a shallow roasting pan.
Insert a meat thermometer.
Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
For gravy: Strain the meat drippings.
Add white wine to the meat drippings to equal 1-1/4 cup.
In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
Add the wine and drippings.
Bring to a boil, stirring constantly.
Boil and stir until it starts to thicken.
It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!