White Wine Marinated Roasted Pork
Moist and succulent; tender to shred or slice. Serve anyway you like… with your favorite side dishes or as roasted pork sandwiches.
5 – 6 pounds rib end pork roast
2 TBSPs. fennel seeds
1/2 TBSP. black peppercorn
2 tsp. sweet basil
1 tsp. ground hot peppers
1 TBSP. kosher salt
6 large garlic cloves, minced
1 cup white wine
1/4 cup light virgin olive oil
Wash pork under cold running water and pat dry. Place pork in a gallon Ziploc bag and set aside.
In a small jar, combine the rest of the ingredients and then pour over pork. Seal the Ziploc bag and shake it around to make sure the pork is well coated with the marinade. Marinade pork overnight in the refrigerator.
Take the marinated pork out from the fridge and line a rimmed baking sheet with aluminum foil. Lightly brush foil with olive oil and place the pork on top. Then lightly drizzle 2 tablespoons olive oil over the pork.
Preheat oven at 450F.
Roast pork at 450F for 30 minutes, uncovered. Then reduce the oven temperature down to 300F. Continue roasting the pork for 3 hours and 15 minutes.
Remove from the oven and let the pork rest for 10 minutes before slicing.
Serve with your favorite side dishes.