Pork Loin Roast

Name: Pork Loin Roast
Yield: 20
Ingredients: 1 pork loin (approximately 5.5 lbs); 4 cloves of garlic, minced; 1 1/2 teaspoons salt; 1 teaspoon dried thyme; 1 teaspoon paprika, hot; 1/2 teaspoon ground nutmeg; 1/4 teaspoon cinnamon; 2 cups dry white wine (480 ml); 1 medium onion, cut into thin slices

1
1 pork loin (approximately 5.5 lbs)
2
4 cloves of garlic, minced
3
1 1/2 teaspoons salt
4
1 teaspoon dried thyme
5
1 teaspoon paprika, hot
6
1/2 teaspoon ground nutmeg
7
1/4 teaspoon cinnamon
8
2 cups dry white wine (480 ml)
9
1 medium onion, cut into thin slices

Ingredients

1
1 pork loin (approximately 5.5 lbs)
2
4 cloves of garlic, minced
3
1 1/2 teaspoons salt
4
1 teaspoon dried thyme
5
1 teaspoon paprika, hot
6
1/2 teaspoon ground nutmeg
7
1/4 teaspoon cinnamon
8
2 cups dry white wine (480 ml)
9
1 medium onion, cut into thin slices

Directions

1
Preheat the oven to 250°C (very hot)
2
Make superficial cuts on the pork loin like it was being sliced, leaving a 0.5 cm gap between each cut
3
In a medium bowl, mix together the remaining ingredients, excluding the onion, and season the pork loin
4
Place the onion in a baking dish and, on top, the pork loin
5
Put it in the preheated oven until the juices start to simmer (around 15 minutes)
6
Cover the pork loin with aluminum foil and bake for about 1 hour at medium heat (180°C)
7
Remove the foil and continue baking, basting the meat occasionally with the juices, until it's tender and golden brown (about 1 hour)
8
Transfer the pork loin with the juices to a serving dish and serve hot
9
245 calories per slice