Name: Port Wine Marinated Pork Loin
Ingredients: 1 c Port wine; 4 oz Brown sugar; 1/2 oz Chopped fresh rosemary; 1 ts Salt; 1 ts Pepper; 1/2 ts Leaf thyme; 1/4 c Rice wine vinegar; 2 c Salad oil

Sunday, A.M., May 5: Preached in St. Anne’s. Was asked not to come back anymore. Sunday, P.M., May 5: Preached in St. John’s. Deacons said “Get out and stay out.” Sunday, A.M., May 12: Preached in St. Jude’s. Can’t go back there, either. Sunday, A.M., May 19: Preached in St. Somebody Else’s. Deacons called special meeting and said I couldn’t return. Sunday, P.M., May 19: Preached on street. Kicked off street. Sunday, A.M., May 26: Preached in meadow. Chased out of meadow as bull was turned loose during service. Sunday, A.M., June 2: Preached out at the edge of town. Kicked off the highway. Sunday, P.M., June 2: Afternoon, preached in a pasture. Ten thousand people came out to hear me.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
		Shelf life, Shelf3	1	servings

INGREDIENTS

1	c	Port wine
4	oz	Brown sugar
1/2	oz	Chopped fresh rosemary
1	ts	Salt
1	ts	Pepper
1/2	ts	Leaf thyme
1/4	c	Rice wine vinegar
2	c	Salad oil

INSTRUCTIONS

MARINADE
Combine all ingredients in mixing bowl except salad oil. Whisk thoroughly
to combine. Whisk in salad oil to lightly emulsify and pour over pork. Move
pork around so it comes in complete contact with marinade.
Converted by MC_Buster.
NOTES : for 3 lb pork loin - 6 portions
Converted by MM_Buster v2.0l.

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