Wine-Roasted Pork Roast
This pork loin is browned in a Dutch oven over a campfire, then left to cook slowly in red wine and red onion. The seasoning rub does most of the flavoring, and the wine becomes the cooking liquid around the meat. It is a simple method for a large boneless roast, and it suits a camp where the fire will be burning for hours anyway.
Instructions
Set a 10-inch Dutch oven over the campfire and heat the olive oil in it.
Rub the Montreal steak seasoning over the whole surface of the pork loin.
Put the roast in the hot Dutch oven and turn it as it cooks until it is browned on every side.
Add the chopped red onion around the roast and sauté it for 5 minutes.
Pour the red wine over the roast.
Put the lid on the Dutch oven and cook slowly over the fire for three hours.
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