Quite yummy! I didn't really follow the recipe by the letter. In a blender, I put some olive oil in the bottom of it. I have a large blender, but it was just enough to cover the blades, then I added about 2 tbs of minced garlic and I have fresh rosemary growing in my kitchen window, and I took two long sprigs and removed the leaves and tossed those in to. I used 1/2 tsp of pepper and we don't use salt in this house. I whirred it all up together until it was a green goo. It didn't look great, but it sure smelled great! I have a Deni 45 blade Meat Tenderizer (considerably cheaper than the one Alton Brown recommends), so I used that all over the pork. I thought at the time, "This is a great cut and won't need it." I was right, but the flavor it added! More on that in a minute. I then poured the green goo into a plastic bag, I put the heavily blade-punched pork in, squeezed out the air and kneaded it all over and stuck it in the refrigerator for about two hours. I took it out, placed it in a glass baking dish with only a smidgeon of water in the bottom and did nothing else. My roast was 3 1/2 lbs, and was ready in 1 1/2 hours (this came straight out of the refrigerator too, so the timing in the recipe is definitely off, but the blades could have influenced that change). One taste and WOW! That blade punch thingy spread that flavor throughout the meat. I didn't use the wine and I didn't make any gravy. It simply wasn't needed. My family LOVED it. It's a sure win!
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Quite yummy! I didn't really follow the recipe by the letter. In a blender, I put some olive...