Drunken Pork Roast

• 2 -3 lbs pork loin
• 1 cup white wine (or 1/2 cup wine and 1/2 cup apple juice)
• 2 tablespoons minced garlic cloves (I use the minced in the jar to save time)
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon oregano
• 2 bay leaves
• 10 small red potatoes, quartered
• 1 lb baby carrots
• 1 large green pepper, halved, seeded and cut into 1/2 inch strips
• 6 stalks celery, sliced thin
• 1 medium turnip, cut in small chunks
• 3 onions, sliced

1. Marinate pork loin in wine, garlic and herbs overnight.
2. Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
3. Arrange vegetables around the roast.
4. Pour the marinade over roast and vegetables.
5. Cover and bake at 350u0b0F for 1 1/2- 2 hours.
6. Remove cover and continue baking for another 1/2 hour.

pork loin, white wine, garlic, basil, thyme, marjoram, oregano, bay leaves, red potatoes, baby carrots, green pepper, stalks celery, chunks, onions

Taken from www.food.com/recipe/drunken-pork-roast-26870 (may not work)