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Roast Pork

2 teaspoons kosher salt
freshly ground pepper
1 bay leaf, crumbled
2 garlic clove, minced
Pinch of ground allspice
5-pound boned center-cut pork loin roast, rolled, tied
1 teaspoon ground cloves

5 tablespoons extra virgin olive oil
2 red onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips,
1 cup white Zinfandel wine
1 teaspoon ground cloves
1 cup canned stewed tomatoes with juice added
1 cup canned beef broth
2 bay leaves
2 tablespoon dried marjoram, crumbled

Combine first 6 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 5 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,cloves, 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.


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