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.