Wednesday, June 27, 2001 


Tug McGraw's Napa Junction Pork Roast 

Makes 8 to 10 servings

2 tablespoons olive oil

2 to 4 cloves garlic, minced 

2 tablespoons fresh rosemary leaves

2 pork tenderloins (2 to 21/2 pounds total)

Salt and pepper to taste

1/2 cup white wine (Napa Valley preferred), divided

1. The day before cooking, mix the olive oil, garlic and rosemary. Brush
mixture evenly over the pork roasts. Season with salt and pepper. Wrap each
roast in waxed paper and refrigerate overnight.

2. About an hour before serving, unwrap the meat and brown all sides on a hot
grill or in a skillet.

3. Wrap each roast in foil, adding 1/4 cup of the wine to each packet before
closing. Place on the top rack or side of a grill, or in a preheated 300-degree
oven, and cook until done, up to 45 minutes. Test for doneness by pressing the
meat. If soft, it is rare; if yielding, medium; if firm, well done. 

4. Carve pork diagonally against the grain, and serve.

Per serving, based on 10 servings: 136 calories, 19 grams protein, 0.5
gram carbohydrates, 0.1 gram sugar, 5 grams fat, 51 milligrams cholesterol, 45
milligrams sodium.