4 to 6 lb. pork loin roast
2 tsp. salt
1 c. dry white wine
2 garlic cloves (chopped)
1/4 tsp. pepper
2 tbsp. parsley flakes

Preheat oven to 325 degrees. Make small cuts between ribs and insert garlic. Rub roast with salt and pepper. In large plastic bag or shallow dish, pour wine over roast, rub on parsley. Marinate covered 2 to 4 hours at room temperature. Drain wine, sprinkle with salt and pepper again. Place roast flat side up on a rack in shallow roasting pan. Roast at 325 degrees for 2 to 3 hours or until thermometer registers 170 degrees. 8 to 10 servings.