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1 boneless pork loin roast (about 3 1/2 lbs.)
6 garlic cloves
3 bay leaves
3/4 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1 c. dry Marsala (or dry sherry)
1/2 c. water

1. Preheat oven to 475 degrees. Make 12 slits in pork roast and stud with pieces of garlic. Rub roast with olive oil, salt and pepper. Place bay leaves on top of roast.

2. Roast pork 15 minutes. Turn oven down to 350 degrees and roast 1 hour longer. Remove meat to a carving board; cover with foil to keep warm.

3. Skim fat from pan juices. Over low heat add Marsala and water and bring to a boil. Boil until liquid is reduced to 3/4 cup (about 5 minutes).

4. Slice pork and drizzle pan juices over meat. Very good served with butter tossed pasta and focaccia.

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