For the marinade:

2 cups white wine

1 chopped shallot

2 chopped garlic cloves

1 bay leaf, crumbled

2-3 sprigs of parsley

Salt and pepper

 

For the roast:

3 pound boneless pork roast

4 tablespoons butter

1 large onion, sliced

3 turnips, peeled and quartered

3 carrots, peeled and cut into 1" pieces

3 potatoes, peeled and quartered

3 pears, quartered and cored

1 1/2 cup wine, stock, or combination of both

1 flameproof casserole

Fresh herbs(I used sage, parsley,thyme, and sage)