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1
In a bowl, combine the seasoning salt, black pepper, minced garlic and pinch allspice.
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2
Cut small slits in the loin about 3/4-inch deep and stuff with the halved garlic cloves.
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3
Rub the loin with the seasonings on all sides.
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4
Place in a glass dish, cover and refrigerate overnight.
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5
Set oven to 350 degrees.
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6
Remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning.
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7
Heat olive oil in a Dutch oven over medium-high heat.
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8
Add in the pork loin and brown on all sides (this should take about 10-15 minutes) remove to a plate.
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9
Add in onions (adding in more oil if needed) saute for about 10 minutes.
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10
Add in chopped garlic and red bell peppers; saute for about 5 minutes.
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11
Add in wine, crushed tomatoes, beef broth, bay leaves, button mushrooms and marjoram; mix to combine with a wooden spoon.
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12
Add in the browned pork loin (fat side-up) and all the drippings from the plate; bring to a boil.
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13
Cover with an oven-proof tight fitting lid and place in oven to cook for about 45-60 minutes, or until the pork is tender (might take longer than 1 hour).
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14
Transfer the loin to a serving plate and let rest for 15 minutes.
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15
Season the sauce with salt and pepper to taste.
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16
*NOTE* although this next step is only optional, I prefer to reduce the sauce slightly, but you do not have to do this, just serve the sauce as is without reducing.
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17
Place the Dutch oven on top of the stove and boil the sauce (uncovered) to reduce slightly while the pork is resting (about 15 minutes).
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18
Slice the pork and drizzle the sauce on top, pass the rest of the sauce at the table.
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19
Delicious!
