Roast Pork

Ingredients

2 teaspoons kosher salt
freshly ground pepper
1 bay leaf, crumbled
2 garlic clove, minced
pinch of ground allspice
5-pound boned center-cut pork loin roast, rolled, tied
1 teaspoon ground cloves
5 tablespoons extra virgin olive oil
2 red onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips,
1 cup white Zinfandel wine
1 cup canned stewed tomatoes with juice added
1 cup canned beef broth
2 bay leaves
2 tablespoons dried marjoram, crumbled

Instructions

Combine first 6 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours. Preheat oven to 350F. Wipe pork dry. Heat 5 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and saute until very tender, about 10 minutes. Add garlic and peppers and saute until peppers begin to soften, about 5 minutes. Add wine,cloves, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes. Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350F. oven until heated through, about 30 minutes.) Serve pork with sauce.