3 cloves garlic, minced
1 teaspoon ground black pepper
1/8 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried parsley, stems removed
1/4 cup chopped onion
1 tablespoon prepared horseradish
1/2 teaspoon ground ginger
2 (10.8 ounce) cans tomato paste
1 (8 ounce) package cream cheese
1 (16 ounce) can cream cheese, diced
1 (16 ounce) can cream cheese, diced
1/2 teaspoon dried oregano
1 cup chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons Italian seasoned salt
1 teaspoon dried basil
1/2 teaspoon dried basil
4 pounds boneless pork loin roast
1 1/2 cups white wine
Arrange pork in a large roasting pan. Arrange rosemary leaves around the edge of the pan and storing in the pan. Brush generously with 2 tablespoons olive oil, then brush with 1 teaspoon lemon zest. Mix onion, garlic, pepper, oregano, basil and parsley over the pork. Season with onion, garlic, pepper, oregano, basil and parsley. Add the horseradish, ginger, tomato paste, cream cheese, cream cheese, cream cheese and parsley.
Bring a large pot of salted water to a boil. Add pork and cook for about 20 minutes on each side, or until no longer pink and juices run clear. Lower the roasting pan into a large pot and place the roast at a slant perpendicular to the pan. Brush with 2 tablespoons olive oil. Cover and let soak in warm water for 10 minutes. Drain and rinse under cold water. Mix wine and beer into the roasting pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).