2 cloves crushed garlic
1 1/4 pounds boneless loin pork roast
salt and pepper to taste
1 tablespoon olive oil
1 1/4 cups white wine
1 1/4 cups chicken stock
Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.