3 lb. pork loin roast
3 cloves garlic, halved
1 tsp. thyme
1 tsp. dried rosemary
4 bay leaves, crushed
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 c. sparkling white wine
1 tbsp. olive oil
1 c. bouillon or brown stock
1 tbsp. all-purpose flour

Cut tiny slits and insert halves of garlic into the roast. In a small bowl, combine thyme, rosemary, bay leaves, salt and pepper. Using fingers, rub seasoning all over roast. Place roast in a bowl large enough to hold it and pour wine over it. Cover and refrigerate and marinate for 24 hours. Remove meat from bowl, pat dry with paper towel. Reserve marinade.

Heat olive oil in Dutch oven and sear roast on all sides. Bring to boiling, reduce heat, simmer 1 1/2 hours or until meat is tender. Remove roast to heated platter. Stir flour into liquid and stir until smooth for gravy.