3 tablespoons vegetable oil
1 garlic clove, crushed
1 tsp dry mustard
1 tsp dried whole thyme
1 tsp dried rosemary
1 tsp minced fresh parsley
½ tsp salt
½ tsp pepper
1 4 to 5 lb. boneless pork loin roast
1 cup white wine

Combine first 8 ingredients. Score roast and rub on seasonings. Wrap roast in foil and refrigerate overnight.

Remove roast from foil. Place roast, fat side up, on a rack in a shallow baking pan. Insert meat thermometer and bake, uncovered, at 325 degrees, basting frequently with wine, until meat reaches 150 internal temperature.

Let stand 10 min., slice and serve.