Ingredients
2 tbsp chopped fresh parsley
2 tsp salt
¼ tsp pepper
2 garlic cloves, sliced
1 cup dry white wine
Procedure:
In small bowl, combine all ingredients; mix well. Place 4 to 6 lb pork roast bag or non-metal container. Pour marinade over meat. Seal bag or cover bowl. Marinade at least 2 hours at room temperature or overnight in refrigerator, stirring once or twice.
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