Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | pork loin, boneless -- tied |
| \N 6 | garlic cloves |
2 c port wine
½ c dark brown sugar
¼ c soy sauce
: pn cayenne pepper
Make holes in the pork with a skewer. Crush garlic and mix all other ingredients. Pour over the pork and refrigerate for 2 days. Heat oven to 425=B0. Drain pork and roast for 20 minutes. Reduce oven temperature to 375=B0, and roast for 30 minutes or until internal= temperature is 145=B0. Remove from oven and let cool. Deglaze juices with water if not too burned. Simmer remaining marinade, with degazed juices, until reduced to ⅔ cup (about 20 Minutes). Serve sauce and meat at room temperature.
~ - - - - - - - - - - - - - - - - - NOTES : This can also be grilled. Put 4 cups soaked hickory chips on the= fire. Recipe By
: Sandy Bernson
From: Debbie Barry - Innermail Emc.Ve