1 boneless pork roast as lean as possible 1-2 cloves garlic, chopped Paprika Garlic powder Salt and pepper Burgundy cooking wine

A rich burgundy drinking wine works best - use 12-ounce bottle. You need enough to cover meat.

Trim all fat from pork roast. Cut roast in approximately 3/4-inch slices. Cut 3 slits into each slice. Sprinkle salt, pepper, garlic powder and paprika on each slice, both sides.

Place pieces of pork in a shallow square baking dish. Make certain the slits cut into the slices are facing upward. Take chopped garlic and place 1 or 2 pieces in each slit within the meat. Pour the red wine over the meat making sure all the meat is completely covered.

Cover and let marinate at least 3 hours, but preferably overnight in refrigerator. After meat has marinated, remove from refrigerator and place all slices in a large skillet with a lid. Place slices of pork in one layer. Pour all wine over the pork.

Bring to a boil and reduce heat. Cover and simmer until fluid is reduced to about 1/3. Turn meat twice while cooking. When complete, remove pork and arrange on serving platter. Pour remaining sauce over pork. Serve with vegetable and steamed rice. Serves 6.