1 quart of water
1/2 cup dry white wine
1/4 cup butter, softened
1/4 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon sweet paprika
6 cloves garlic, minced
4 medium onions, sliced
4 sprigs of thyme
2 bay leaves
1 pork loin (3 pounds)
1 red bell pepper, seeded and chopped
Black pepper to taste
1 quart of water
1/2 cup dry white wine
1/4 cup butter, softened
1/4 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon sweet paprika
6 cloves garlic, minced
4 medium onions, sliced
4 sprigs of thyme
2 bay leaves
1 pork loin (3 pounds)
1 red bell pepper, seeded and chopped
Black pepper to taste
Remove excess fat from the pork loin
Place in a bowl
In a blender, puree the bell pepper, garlic, parsley, salt, thyme, rosemary, paprika, and black pepper
Season the meat with the marinade, cover with plastic wrap, and refrigerate for one day
On the next day, preheat the oven to high heat
Place the pork in a roasting pan
Distribute the butter and onion on top
Glaze with the wine mixture and water
Cover with aluminum foil
Bake for 1 hour, flip, and bake for another hour, basting occasionally
Remove the foil and continue baking until golden brown
