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Christmas Roast Pork Loin with Serrano-Cider Vinegar Sauce

3 star rating
 

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Submitted by: Lilykyte2056679

 

This pork roast is cooked, uncovered, in wine, then baked, covered, in chicken broth until very tender. It's sliced and served with a sauce that combines vinegar, brown sugar, and Serrano peppers.
 

Ingredients

  • 1 (3-1/2 to 4 pound) boneless pork loin roast
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 6 sprigs fresh thyme
  • 2 cups dry red wine
  • 4 to 6 cups homemade chicken stock
  • 2 serrano peppers, seeded and finely diced
  • 1/2 cup dark brown sugar
  • 1 cup cider vinegar

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Method

Preheat oven to 350 degrees. Season pork on all sides with salt and pepper to taste. Heat oil in a large, deep skillet until almost smoking. Add the roast and sear it on all sides until golden brown. Remove roast to a plate; add onion, carrots, celery, and thyme to skillet. Season with salt and pepper and cook until the vegetables are golden brown. Return the roast to the pan, add the wine; cook, uncovered, until liquid is completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Bake for approximately 1-1/2 to 2 hours or until the meat is very tender. Set aside 10-15 minutes before carving. Meanwhile strain sauce through a fine strainer into a medium saucepan. Add the 2 Serrano?s, brown sugar and cider vinegar; cook until reduced by half. Taste and, if needed, season with salt and pepper. Slice meat and serve with vinegar sauce.

 

Notes:

 

Number of Servings: serves 6 very generously.

 

Submitted by: Lilykyte2056679 ()

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