1 Pork loin, boneless; tied 6 Garlic cloves 2 cups of Port wine 1/2 cups of dark brown sugar 1/4 cup of soy sauce pn Cayenne pepper
Make holes in the pork with a skewer. Crush garlic and mix all other ingredients. Pour over the pork and refrigerate for 2 days. Heat oven to 425ºF. Drain pork and roast for 20 minutes. Reduce oven temperature to 375ºF. and roast for 30 minutes or until internal temperature is 145ºF. Remove from oven and let cool. Deglaze juices with water if not too burned. Simmer remaining marinade, with de-gazed juices, until reduced to 2/3 cup (about 20 Minutes). Serve sauce and meat at room temperature. Recipe Yields: 6 Servings
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