jmcquown wrote:
>
> d c wrote:
> > I have been using Burgundy wine for ribs and tenderloin.
> >
> > Any other suggestions?
>
> Why marinade at all?


Personally, for any pork roast, I like the garlic poke recipe....

That is where you punch holes in the roast about ever square inch and
stuff in a fresh garlic sliver! I then treat the top with sliced onions,
fresh herbs and salt free lemon pepper, then roast.

The garlic penetrates the entire roast this way and eliminates that
slight musty flavor that roast pork tends to have on cooling.

K.

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