3 lb boneless pork loin1 sprig of rosemary1 bay leaf1 tablespoon of sweet paprika1 teaspoon of garlic powderHot pepper and salt (to taste)3 tablespoons of olive oil3/4 cup of white wine
Preparation
Put all the seasonings, the olive oil and the white wine in a big zip (sealable) plastic bag and mix well.
Add the meat to the bag, seal the bag and place it in the refrigerator at least 6 hours or from one day to the other.
Preheat the oven to 200ºC or 400ºF, place the meat on a baking sheet and pour marinade over it.
Bake for about 1 hour and 10 minutes.
Serve with sautéed vegetables and a good white rice.