Pork Marengo


  • 1/4 cup olive oil
  • 1/4  cup white balsamic pear infused vinegar
  • ½ cup apple cider vinegar
  • ¼ cup maple syrup
  • ¼ cup molasses
  • 2/3 cup fresh orange juice
  • ½ cup capers
  • 1 cup white wine
  • 4 bay leaves
  • 2 tblsp. provencal herbs
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 2 lbs of pork loin

Preheat the oven to 350F

Mix all of the ingredients together in a non reactive bowl just large enough to hold the pork. Place the pork in the bowl and marinate for 5 hours in the refrigerator.

After 5 hours, remove the pork from the marinade but reserving the marinade.

Heat a heavy (cast iron if possible) skillet on a high flame. Add a small amount of olive oil. When the skillet is just to the point of smoking,  place the pork in the skillet. It will splatter a lot so have a lid hand to cover. Sear the meat for about 4-5 minutes on each side.  Remove the pork from the skillet, and place it in a small pyrex baking dish. Add 1 ½ cup of the marinade and cover with foil. Cook the pork in the oven until its internal  temperature reaches 145F.  Check the temperature after 15 minute. Then check it regularly so as not to overcook the meat. Remove from oven and let sit for 5-10 minutes. Slice the pork in thin slices. Serve over jasmine rice and with some of the sauce from the baking dish.

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