Rosemary Wine Pork
Pork Tenderloin, Pork Chops, or any pork roast.
2 cup Red wine
Fresh garlic, entire clove bundle
2 - 6 inch long stems of Rosemary. Must be right off the plant!
1/2 teaspoon Salt
1 teaspoon Black Pepper, freshly cracked.
Mince the garlic. Add all the ingredients including the pork into a freezer zip bag. Let sit for 8 hours minimum. Place the meat into a glass pan, place the Rosemary uptop of the meat, cook at 325f 20 minutes per pound. Remove Rosemary before serving.