Pork Loin Marinated in Red Wine

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By Joyce Goldstein

Published 1998

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This recipe is adapted from two Sardinian dishes: the famed porceddu, or roast suckling pig, and the cinghiale alla montagnina, or wild boar marinated in red wine. Few of us have the occasion to cook a whole pig at home—even in the restaurant, suckling pig is hardly an everyday occurrence! So we use boneless pork loin or, even better, the tenderloin, which absorbs the marinade more quickly and completely and is more tender. Remember that pork shrinks during cooking, so you mus