Ingredients: |
Ingredients: 3 medium garlic cloves, peeled and sliced
1 teaspoon crumbled leaf marjoram
1 teaspoon paprika
1 tablespoon kosher or coarse salt
1 large bay leaf, crumbled fine
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 pound center-cut bone-in pork loin
1 bottle (750 ml) vinho verde or other dry white wine
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Directions: |
Directions:Using a mortar and pestle, mash teh garlic, marjoram, paprika, salt, bay leaf, cayenne, and black pepper to a paste. Rub all over the loin port; then place the pork in a large shallow bowl (preferabley nonmetallic), and pour in the wine.
NOTE: Wash your hands carefully after handling the paste because the hot pepper in it can irritate your skin. And by no means touch your face or eyes until after you've washed your hands.
Bring the pork from the frig and let stand on the counter, sit in the marinade, for 30 minutes. Meanwhile, preheat oven to verh hot (550ºF). Place the pork, fat side up, on a rack in a large roasting pan and roast uncovered for 20 minutes. Lower the oven temp to moderate (350º) and roast the pork about 2 hours longer or until meat thermometer, inserted in the center of the meat and not touching the bones, registers 160ºF. As the port roasts, baste several times using the marinade during the first hour or so, then pan drippings for the final hour. Remove the pork from the oven and let stand on the counter 20 minutes before serving to allow juices to settle. Accompany with Batatas com Coentro or boiled rice and tossed salad of crisp greens. |
This recipe for Roast Loin of Pork (Lombo de Porco Assado) is from