[Wine Marinade]
...this is the third of Julia's Marinades for Pork...and it's the best one...it's perfect for a holiday meal...
...Julia says it's a
'special 2- to 4-day marinade which gives pork a taste akin to that of wild boar, marcassin...'
...and she says that if you're going to marinate for more than 3 days you'll need to cook the carrots onions and garlic...I wasn't going to leave mine that long so I didn't cook them...
...but your start by rubbing the vegan pork medallions with salt...based on the first marinades saltiness...I went lightly with the salt...
...then you mix some white wine (or vermouth...which I almost never have), vinegar, oil, garlic, carrots, onions, peppercorns, bay leaves, thyme and some other herbs if desired...
...then pop in the medallions...cover and refrigerate...
...this is what it looks like after 2 days...
...you scrape off the marinade and dry thoroughly...
...you can cook them any way you like...we just pan fried ours in a little oil...
...and served Thanksgiving style with some vegan stuffing, steamed broccoli, and
Grandma's Mashed...
...these were just so juicy and good...
...definitely worth the little bit of trouble to make the marinade ahead of time...
Substitutions:
Vegan Pork for the pork of course...
Recipe here:
Mastering the Art of French Cooking
p. 377
