We made this twice (the pork loin was huge and didn't want to cook it all in one sitting) I would NOT use the vegetables that were used in the vinegar and wine marinade. Use fresh ones as the originals were too acidic. Our roast took longer than the recipe and it seemed a little dry (both times and we did things differently so I think the cut was just poor) Overall easy and good but must be served immediately.
Or...you make warm pork sandwiches with the leftovers. Yummy!
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