2 tablespoons olive oil
1/4 cup red wine vinegar
1/2 cup milk
1 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 cup chopped fresh parsley
1 (2 pound) pound conch shell, torn into 1/2 inch pieces
2 teaspoons white wine vinegar
In a small saucepan, mix olive oil, vinegar, milk and lemon zest. Cook over medium heat, stirring every minute, until just boiling. Remove from heat and stir in lemon zest, salt, lemon zest, oregano, basil and salt. Simmer over low heat, stirring occasionally, for 3 to 4 minutes. Pour over cooked pork and stir to coat.
Preheat oven to 350 degrees F (175 degrees C).
Rub pork with white wine vinegar, then squeeze mixture over all. Place pork in roasting pan.
Bake uncovered in preheated oven for 35 minutes.
Remove pork from oven, and place on rack in a warm, dark place. Reduce heat to 350 degrees F (175 degrees C).
Bake for 30 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). Transfer pork to a very large bowl and place on rack. Reduce heat to 325 degrees F (165 degrees C) and continue to bake for approximately 30 minutes, until internal temperature reaches 165 degrees F (70 degrees C).
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