Portuguese Roast Pork

This dish is similar to other Latin-style roast pork, with
it's marinade of vinegar and garlic. The addition of hot
chilies hints at the cross pollenation between Portugal
and her African colonies.

Ingredients:

• 1 boneless pork loin (about 4 pounds)
• 1 1/2 cups water
• 3/4 cup cider vinegar
• 1/4 cup dry red wine
• 1 tablespoon dry hot red pepper or 3-5 dry bird's eye peppers
• 2 cloves garlic, minced
• 1 1/2 teaspoon sea salt

Steps:

1. Mix water, vinegar, wine, chili, garlic and salt. Place the meat in a heavy plastic food bag and add mixed marinade. Expell air from the bag and seal.
2. Place bag in a glass or enamel shallow baking dish and refrigerate overnight. Turn over bag and meat occasionally to assure complete coverage.
3. Preheat oven to 350º F and remove meat from bag. Place meat and marinade back into the baking dish. Roast until an instant-reading meat thermometer registers 170º F. Remove from oven and let stand 30-40 minutes before carving.
4. This dish is nice when served with roasted potatoes or yams. They can be placed right in the roasting pan, if there's room!

Contact Information

The Anchorage
122 South Shore Drive
Bass River
South Yarmouth MA 02664-5842
USA

Phone:	+1-508-398-8265
Fax:	+1-253-595-0044

Innkeeper(s)
R. T. Masciarotte

Rates:
$40 - $95

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