4 to 5 lb. pork loin
1/2 tsp. nutmeg
1/2 tsp. sage
1/4 tsp. pepper
Salt to taste
2 garlic cloves
1 onion
1 bay leaf
1/4 c. parsley
2 c. rose wine
1 can undiluted chicken broth

Preheat oven to 350 degrees. Rub pork with nutmeg, sage, pepper and salt (optional). Place fat side down in a Dutch oven. Add garlic. Brown meat over medium heat. Add onion, bay leaf, parsley and wine.

Cook uncovered at 350 degrees for 30 minutes per pound. (Can also be done by combining everything but the broth in the crock pot in the beginning of the day.) When done, remove meat. Add broth and bring to fast boil while scraping bottom of pan. Serve with juices on side. Serves 6 to 8. Takes 4 to 4 1/2 hours.