Roast pork in wine


  • 1 pork back without bones
  • 1 lt of white wine
  • 1 sprig of rosemary
  • 6-8 cloves of garlic
  • 1 glass of AVEA olive oil 
  • oregano
  • thyme
  • salt
  • grated pepper and peppercorns


Prepare a marinade of wine, rosemary, peppercorns, oregano, thyme and garlic and marinate the pork back for a day. Place the meat in a pan. Cut openings in the meat with a knife and place a piece of garlic in them. Season with salt and pepper, pour a little marinade and olive oil on top. Bake in the oven for about 2 hours at 180oC, gradually pouring over the whole marinade.

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