Page 43 - The Secrets Of Vinegar
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            Pork Roast with Cider Vinegar Marinade
A simple yet delectable parsley and garlic seasoning brings out the delicate taste of apple cider vinegar.
Serves 6
• 2 carrots, finely chopped
• 4 shallots, minced
• 2 cloves garlic, minced
• 1 bunch fresh parsley, finely chopped
• 2 cups (500 ml) cider vinegar
• 3 bay leaves
• 1 sprig of thyme
• Salt and freshly ground pepper
• 4 1⁄2 lb (2 kg) pork roast
• 1 cup (250 ml) tomato puree
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Place carrots, shallots, garlic, and parsley in a shallow dish.
Add cider vinegar, bay leaves, and thyme, and salt and pepper to taste. Place roast in dish and cover with mixture.
Marinate for 24 hours in the refrigerator, turning approximately every 2 hours.
Remove roast and vegetables from the marinade, drain well, and place in a roasting pan.
Bake in a 400°F (200°C) oven. Baste with drippings after 20 minutes, then lower oven temperature to 300°F (150°C). Cook for 60 more minutes, turning roast regularly.
Pour tomato puree over roast, cover and allow to simmer gently for 10 minutes.
Serve with puréed vegetables, cabbage or cooked carrots. Use drippings to make a flavorful sauce.
      Marinating time
   12 hours
   Prep time
 30 minutes
 Cook time
   70 minutes
  Pork is an excellent source of protein. One 1⁄4 lb serving of cooked pork provides over 25 g of protein, and is rich in vitamins B1, B3, B6, and B12, iron, potassium, phosphorus, copper, manganese, magnesium, selenium, and trace elements that are essential to staying healthy.

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