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Roast Pork with Sherry VinegarTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Oven temperature: 200° C (400° F)
Preparation time: 30 minutes + marinating time
Cooking time: 50-55 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:166.8 kcal

Proteins:7.9 g

Fats:9.3 g

Carbohydrate:7.9 g

Fibers:0.5 g

Sugar:6.3 g

Cholesterol:24.4 mg

Sodium:32.6 mg

Calcium:21.5 mg

Energy:863 kcal

Proteins:40.8 g

Fats:47.9 g

Carbohydrate:41 g

Fibers:2.4 g

Sugar:32.5 g

Cholesterol:126 mg

Sodium:168.9 mg

Calcium:111.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

pork loin roast

500

ml

white wine

200

ml

sherry vinegar

250

g

carrots

80

g

sugar

1

large onion

1

bay leaf

thyme

1

clove of garlic

1

small piece of celery

salt

100

ml

olive oil

peppercorns

METHOD

  1. 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.
  2. Marinate in the refrigerator for 24 hours, turning occasionally.
  3. Remove the roast, drain well and dry. Brown on all sides in hot oil. Add half the onion, carrots and aromatics from the marinade.
  4. 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.
  5. 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.
  6. 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 grapesIt is fruity with generous tannins but not too acidic

CHEF'S NOTES

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.



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