5 to 6 lb. pork roast
12 oz. frozen orange juice
12 oz. lemon juice
12 oz. red wine
salt and pepper
5 bay leafs
oregano

Make slits all over roast and insert pieces of fresh garlic. Marinate overnight in orange juice, wine and lemon juice, black pepper, salt and oregano; roast the pork in the marinade.

Any remaining marinade can be served over white rice and on slices of pork if first brought to a boil for 10 minutes before using.

Bake at 375°F until internal temperature reaches 155-160°F. Remove from oven and wrap in foil for 10-15 minutes before serving.