Pork Loin Crunch In Red Wine

• 4 -5 lbs pork loin roast
• 1 tablespoon basil
• 1 -2 teaspoon fresh ground pepper
• 1 tablespoon fresh garlic, minced
• 1 teaspoon nutmeg
• 1 tablespoon oregano
• 1/2 cup red wine
• 3/4 cup water
• olive oil
• 1 cup bran flakes, can include raisins (cereal)

1. Take all dry ingredients plus garlic and mix together.
2. Rub over roast.
3. Crush cereal in bag and then pat/push onto roast or roll roast in cereal.
4. Put in 9 x 13 roasting pan that has a drizzle of olive oil to help prevent sticking.
5. ** Add wine and water to pan for roast at this point.
6. Cover with tin foil tent style.
7. Bake in oven 1 1/2 hrs-2 hrs (depends on oven) at 350u0b0F.
8. (Take tin foil off last 15 minutes to make a crusty coating).
9. Slice in 1" slices.
10. Use drippings to drizzle over meat.
11. This makes a very rich au jus sauce.
12. (I have also used drippings to make a gravy. Take drippings, add hot water and flour, whisk together and reheat on stove to thicken).

pork loin roast, basil, fresh ground pepper, fresh garlic, nutmeg, oregano, red wine, water, olive oil, bran flakes

Taken from www.food.com/recipe/pork-loin-crunch-in-red-wine-153236 (may not work)