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The Anchorage
Recipe
Portuguese Roast Pork: Main Dish
Servings: 12
Prep time:3 hours
Ingredients:
1 boneless pork loin (about 4 pounds)
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1 1/2 cups water
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3/4 cup cider vinegar
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1/4 cup dry red wine
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1 tablespoon dry hot red pepper or 3-5 dry bird's eye peppers
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2 cloves garlic, minced
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1 1/2 teaspoon sea salt
Step 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.
Step 2:
Place bag in a glass or enamel shallow baking dish and refrigerate overnight. Turn over bag and meat occasionally to assure complete coverage.
Step 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.
Step 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!
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- Innkeeper(s)R. T. Masciarotte
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- Address 122 South Shore Drive, Bass River
South Yarmouth, MA 02664-5842, USA
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The Anchorage
Phone: +1-508-398-8265
Fax: +1-253-595-0044
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