This pork roast can be alternative to ham on Easter

My friend Beverly is a great cook, and she prepared this in mykitchen in the country one weekend. My other guests loved it. You maywant to serve it on Easter as a change from the traditional ham.

Serves 6

3- to 4-pound piece of center cut pork loin, boned

3 tablespoons butter

3 tablespoons olive oil

6 cloves garlic, minced

2 teaspoons dried rosemary

salt and pepper to taste

3 tablespoons flour

1 cup dry white wine

1. Place the butter and olive oil in a Dutch oven or other heavypot on top of stove over medium heat.

2. Mix the garlic, rosemary, salt, pepper and flour, and whencombined, roll the pork in it and place it in the Dutch oven. Brownslowly.

3. When well-browned, add the white wine and cook, boiling gently,for about 1 to 1 1/2 hours or until a meat thermometer registers 140to 150 degrees. Be sure to leave the lid of the pot slightly ajarduring cooking. If wine evaporates, add more as needed.

4. When pork is cooked, remove from pot and cover with foil tokeep warm. Skim as much of the fat as possible out of the pan and add2 to 3 tablespoons of flour. Mix well with a whisk and add 1/2 to 1cup of Marsala wine to make a gravy. If needed, add more wine toreach the desired consistency. Slice the meat and pour the gravy overit.