Recipe Categories
Meat 
Misc. Pork
Pork Wine

James's Pork Loin  White Wine

2 tsp salt
1/2 tsp ground pepper
1 x bay leaf crumbled
1 x garlic clove minced
1 pch ground allspice
1 x boned center-cut pork loin roast rolled, tied (2-pound)
3 tbl olive oil
2 x onions chopped
4 x garlic cloves chopped
2 x red bell peppers cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 x bay leaves
1 tbl dried marjoram crumbled

 Method :
Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
Preheat oven to 350F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and saute until very
tender, about 10 minutes. Add garlic and peppers and saute until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in
350F. oven until heated through, about 30 minutes.) Serve pork with sauce.
Serves 6.