1. Preheat oven to
475F. With a sharp paring knife, make 12 slits in pork roast
and stud with pieces of garlic. Slip bay leaves under string
all around roast. Place pork in a non-reactive small roasting
pan. Rub roast with salt, pepper and olive oil.
2. Roast pork 15 minutes. Turn oven down to 350F and roast
1 hour longer, turning often. Remove meat to a carving board,
cover with foil to keep.
3. Skim fat from pan juices. Set pan over low heat, add
Marsala and water, and bring to a boil, scraping up brown
bits from bottom of pan. Boil until liquid is reduced to
3/4 cup, about 5 minutes.
4. Remove string and bay leaf from roast. Slice pork and
drizzle pan juices.
A sure and frequent favorite around our house!