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3 or 4 cloves garlic, mashed, optional
. Salt and pepper to taste
1/4 to 1/2 cup dry red or white wine
Sprinkle roast with tenderizer and seasonings. Puncture deeply all over with a fork, a pronged angel food cake cutter or an English muffin cutter. Place meat in a plastic bag and cover with wine. Put bag in a dish to catch any drips; refrigerate 24 hours.
Remove meat and insert meat thermometer. Roast uncovered on a rack in a pan at 250 degrees until desired inner temperature is reached. Or, if you have a rotiserie oven, skewer meat length-wise on revolv
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