Recipe ingredients and directions:

1 pork loin roast, 3-4 lbs., boned and tied
2 teaspoons minced garlic
1/2 teaspoon paprika
1/2 - 3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cinnamon
1 bay leaf
1 Tablespoon water
1 Tablespoon lard or vegetable oil
1/2 c. dry white wine

Combine all seasonings except bay leaf in a small bowl. Add water and mix into a paste.
Set the pork roast in a casserole dish and cover it all over with spice mix; break the bay
leaf in half and set it on top. Cover and chill 2-3 days, turning meat from time to time so
that it marinates evenly.

Remove pork loin from refrigerator and let stand at room temperature for about an hour before
cooking. Preheat oven to 375�. Over medium high heat, heat a heavy pot or skillet (one that can
go into the oven) with 1-2 tablespoons
lard or vegetable oil. Brown meat on all sides until golden. Scrape the rest of the marinade
over the meat, pour 1/4 c. white wine in pan, and cover. Cook in oven for 1 - 1 1/2 hours
or to an internal temperature of 170�. Add a few tablespoons water if necessary to keep
juices at bottom of pot from burning, and remove cover for last half hour of cooking. Remove
from oven and let roast sit 15 minutes before carving. Add another 1/4 cup white wine to the
pan and bubble a bit to loosen baking juices; you should have about 1/2 - 2/3 cup of dark
brown pan juice. Carve the meat into slices and spoon juices over them. Serves 4-6

Category: Argentinian Recipes