Preparation:
Slice the garlic into slivers. Pierce the meat all around the outside, and fill with the garlic slivers. Sprinkle with coarse black pepper.
Place the meat into a large plastic bag and pour the wine and soy sauce into the bag. Zip up the bag and place in a 9x9 baking dish and refrigerate 4-6 hours.
Remove from the refirgerator and let stand on the counter to get to room temperature (aprox 2 hours).
Place roast into baking pan into a preheated 425F over for 30 minutes, and lower temperature to 375F. Cook for about another hour, or until temperature reaches 140F for rare, longer if desired.
Remove from oven and let stand on counter for 15 minutes before carving.
The wine and soy sauce are an excellent marinade. When using this, it is not necessary to add any salt.
Enjoy! |
