Drunken Pork Roast Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 2 -3 lbs pork loin 1 cup white wine ( or 1/2 cup wine and 1/2 cup apple juice) 2 tablespoons minced garlic cloves ( I use the minced in the jar to save time) 1 teaspoon basil 1 teaspoon thyme 1 teaspoon marjoram 1 teaspoon oregano 2 bay leaves 10 small red potatoes, quartered 1 lb baby carrots 1 large green peppers, halved, seeded and cut into 1/2 inch strips 6 stalks celery, sliced thin 1 medium turnips, cut in small chunks 3 onions, sliced Directions Marinate pork loin in wine, garlic and herbs overnight. Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger. Arrange vegetables around the roast. Pour the marinade over roast and vegetables. Cover and bake at 350°F for 1 1/2- 2 hours. Remove cover and continue baking for another 1/2 hour.