3 1/2 pounds boneless pork loin roast
1 cup apple cider vinegar
1 cup water
1 cup cider
1 teaspoon dried oregano
2 tablespoons red wine
4 tablespoons beef bouillon granules
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons white wine
1 cup water
Preheat oven to 400 degrees F (200 degrees C).
Spread patties evenly in a single layer on a 2 quart baking sheet. Line a large baking sheet with foil, and grease foil. Pour 1/2 cup apple cider vinegar into a small, heavy, glass bowl. Mix water, vinegar, oregano, red wine, bouillon, salt, dry mustard, vinegar mixture, butter, and olive oil in small, heavy bowls. pour mixture into pan.
Bake in preheated oven for 30 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C). Cool, and cut fat from pan. Reduce fat to 2/3 cup.
Remove foil from pan. Bake in preheated oven for 10 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). Cool, and cut fat from pan. Pour 1/2 cup apple cider mixture over pork. Cook on medium heat, stirring occasionally, until patties are well browned. Serve with apple pudding and applesauce sauce.
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