Pork à la Berrichonne

• ½ leg of pork, boned and rolled (about 4-5 pounds)
• 1 pint dry white wine

Marinate pork overnight in a porcelain or glass bowl in dry white wine with salt, freshly ground black pepper, sliced carrots, finely chopped onion and garlic, and herbs. The next day, remove pork from marinade; wipe dry and sauté in butter in a thick-bottomed heatproof casserole until golden on all sides. Pour off butter and moisten with marinade juices. Simmer uncovered in a slow oven (325°-M