Name: Apple Cider Marinade For Pork
Prep time: 24 h 30 min
Cook time: 1 h 45 min
Total time: 26 h 15 min
Ingredients: 4.5 lbs boneless pork loin roast ($12.50); 2 c. Heinz® Apple Cider Vinegar; 1/2 c. Pompeian® OlivExtra original Canola and EVOO; 1/2 c. Wegmans® Italian Classics brand Robust EVOO (or Pompeian®, Bertolli's®, Colavita®); 1 tbsp. Bell's® Poultry Seasonings; Jane's® *Krazy original mixed up salt - 3 tbsp. (yes, 3 full tablespoons); One large clove of elephant garlic, cut in thin slices to blend into marinade; 1 large clove of elephant garlic, to add to marinade then top the roast.; Pinch of Wegmans® truffle salt; 12 oz. whole baby carrots,; Celery, cut in 1 inch pieces to equal 1 1/2 c.; 1/2 large white onion cut in 1/2 in thick wedges. fresh thyme, parsley

Description

Tangy and juicy roast pork loin marinated in a rich blend of herbs, spices and beaucoup de garlic.

Scale

Ingredients

The Meat

4.5 lbs boneless pork loin roast ($12.50)

For The Marinade:

2 c. Heinz® Apple Cider Vinegar
1/2 c. Pompeian® OlivExtra original Canola and EVOO
1/2 c. Wegmans® Italian Classics brand Robust EVOO (or Pompeian®, Bertolli’s®, Colavita®)
1 tbsp. Bell’s® Poultry Seasonings
Jane’s® *Krazy original mixed up salt – 3 tbsp. (yes, 3 full tablespoons)
One large clove of elephant garlic, cut in thin slices to blend into marinade
1 large clove of elephant garlic, to add to marinade then top the roast.
Pinch of Wegmans® truffle salt

The Vegetables:

12 oz. whole baby carrots,
Celery, cut in 1 inch pieces to equal 1 1/2 c.
1/2 large white onion cut in 1/2 in thick wedges. fresh thyme, parsley

Instructions

Day 1:

Prepare the marinade, place pork roast in a large freezer strength plastic bag and pour marinade over the meat. Distribute the liquid and herbs evenly then seal the bag tightly. Place in a large bowl to allow entire piece of meat to rest flat. Flip the bag every couple hours. There is not set time but allow to marinate at least 8 hour up to 24 hours.

Day 2

Preheat oven to 450 degrees F.
In a bowl, place the baby carrots, celery pieces, onion chunks and herbs. Toss to mix well.
Spread evenly across the bottom of a large roasting pan.
Remove the roast from the marinade and allow excess marinade to drip off.
Place on top of the cut vegetables and top with any sliced pieces of garlic remaining in the marinade.
Roast at 450 degrees for about 15 minutes.
Lower oven to 350 degrees and roast for another 1 1/2 hours or until done to your preference.
Every 20 minutes or so, baste with reserved marinade.
Serve with steamed or roasted baby potatoes or a risotto.

Notes

As you can see in the photos, I stripped some of the thyme and rosemary and left whole sprigs of the fresh herbs as well. I was in a hurry. 🙂 I would advise taking a couple extra minutes to strip the fresh herbs to remove the stems.