2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 1/4 teaspoons salt
1 pound pork meat
1/2 cup white wine
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons ranch dressing
1 tomato, sliced
1 clove garlic, minced
In a large bowl, mix olive oil, oregano, basil, rosemary, thyme, marjoram, marjoram, salt, pork, white wine, brown sugar, olive oil, ranch dressing, tomato, garlic and oregano. Cover and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Mix pig's blood, white wine, brown sugar, olive oil, ranch dressing, tomato, garlic, oregano, marjoram, marjoram, salt, pork and white wine together in a small mixing bowl. Pour into a ramekin (a small glass baking dish) and sprinkle with garlic.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until internal pork pressure is no longer noticeable.