1 1/2 cups red wine
2 tablespoons lemon juice
1 clove garlic, minced
1 medium onion
1/2 teaspoon pepper
1 teaspoon crushed coriander
1 4-lb tenderloin pork roast, deboned, rolled, and tied
3 tablespoons olive oil
2 tablespoons cornstrach mixed with 2 tablespoons cold water, to thicken gravy
1. Combine wine, lemon juice, garlic, onion, pepper, and coriander in deep glass or ceramic baking dish about the size of pork roast. Add the pork roast, cover, and marinate, turning frequently. After at least 8 hours, drain marinade, reserving for later use. Pat roast dry.
2. Heat oven to 375 degrees. Heat the olive oil in Dutch oven. Add the roast and brown on all sides. Add the marinade. Roast in the oven covered for 2 hours. Uncover and bake 30 minutes more.
3. Strain pan juices nd thicken, if desired, with 2 tablespoons mixed with 2 tablespoons cold water. Slice the roast. Makes 8 8-ounce servings. Delicious serves with fried potato slices.