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Roast Pork with Sherry Vinegar Recipe
Flavors of France
Preparation time: 30 minutes + marinating time
Cooking time: 50-55 minutes
Total time: 1hr to 2hr
Oven temperature: 200° C (400° F)Preparation time: 30 minutes + marinating time
Cooking time: 50-55 minutes
Difficulty: Easy
Chef's Note
Pork is a fatty meat well-suited to acidic ingredients such as lemon or vinegar. In this case, sherry vinegar is the counterpoint to the richness of the pork and lends an original flavor. There is a lot of marinade, since it should cover the meat completely. To make the sauce, you'll need only half of the marinade, completing it with caramel as in the classic duck à l'orange. Mashed potatoes or other vegetable purées make a good accompaniment to soak up the sauce.
Ingredients
Ingredients for 4 servings
- 800 g (1 lb. 12 oz.) Pork loin roast
- 500 ml (2 cups) white wine
- 200 ml (3/4 cup) Sherry vinegar
- 250 g (9 oz.) carrots
- 80 g (1/3 cup) sugar
- 1 large onion
- 1 bay leaf
- Thyme
- 1 clove of garlic
- A small piece of celery
- Salt
- 100 ml (6 tbsp.) olive oil
- Peppercorns
Method
- Tie the pork loin roast and place in an earthenware dish with the white wine, half the vinegar, the quartered onion, sliced carrot, bay leaf, thyme, celery, garlic and a good pinch of salt.
- Marinate in the refrigerator for 24 hours, turning occasionally.
- Remove the roast, drain well and dry. Brown on all sides in hot oil. Add half the onion, carrots and aromatics from the marinade.
- Roast in a preheated 200° C (400° F) oven for 30 minutes, turning occasionally. Add about 100 ml (6 tbsp.) of the marinade and cook for 10-15 minutes to reduce it.
- Remove the roast and strain the sauce. Cook the sugar with a little water until caramelized; off the heat add the remaining vinegar and stir until the caramel has dissolved in the vinegar; add to the sauce.
- Correct the seasoning and serve the sliced roast with the sauce, apple sauce and mashed potatoes.
Sommelier
A Campo de Borja red from Saragossa province, made from Grenache and Tempranilla grapes
It is fruity with generous tannins but not too acidic
More recipe ideas
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In collaboration with Gourmetour and the Spanish Institute for Foreign Trade
In collaboration with Gourmetour and the Spanish Institute for Foreign Trade
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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