Roast Pork with Vinegar and Bay Leaves

A simple, aromatic roast pork. The acidity of the vinegar tenderizes the meat and balances the richness, while the bay leaves add a deep herbal note.

Roast Pork with Vinegar and Bay Leaves

A simple, aromatic roast pork. The acidity of the vinegar tenderizes the meat and balances the richness, while the bay leaves add a deep herbal note.

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Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 11 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 pounds pork loin roast
• 1 teaspoon whole black peppercorns, crushed
• 3 bay leaves
• 1/2 cup red wine vinegar

Method

 

Instructions

1. Brown pork in butter/oil.
2. Add salt, crushed pepper, bay leaves, vinegar.
3. Scrape pan bottom. Reduce heat to low.
4. Cover tightly and cook until tender.
5. Slice and serve with pan juices.

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