Uploaded August 2019 | Updated September 2026, 2 weeks ago
Roast Pork With Bay Leaves
Arrosto di maiale all’ alloro
(For a 14” Camp Oven)
Ingredients:
6 lbs. boneless pork loin
9 tbsp. butter
6 tbsp. vegetable oil
salt
3 tsp. whole peppercorns
9 bay leaves
1 ½ cups red wine vinegar
Directions:
1. Place a single layer of briquettes under the oven. Heat the butter and oil over medium high heat. When the butter foam begins to subside, add the meat and brown it well on all sides.
2. When the meat is well browned, salt it on all sides, then add the peppercorns, bay leaves and vinegar. Scrape up the cooking residue to loosen it from the bottom of the camp oven, making sure the vinegar only evaporates slightly. Place the lid on the oven and arrange coals in a ring, using 10 briquettes under the oven wall and 15 briquettes on the lid. Change coals every hour, slowly cook the roast for 3 hours, until a fork easily pierces the meat. Periodically, check to make sure that liquid has not evaporated. Add water if neccesary.
3. Place the meat on a cutting board. Slice meat into ¼” or 3/8” thick slices and place on a warm serving platter. Tip the oven and remove most of the fat from the liquid and spoon the liquid over the meat. Enjoy!!!
(Total prep & cook time is approx. 3 ½ hours)
Roast Pork With Bay Leaves
Arrosto di maiale all’ alloro
(For a 14” Camp Oven)
Ingredients:
6 lbs. boneless pork loin
9 tbsp. butter
6 tbsp. vegetable oil
salt
3 tsp. whole peppercorns
9 bay leaves
1 ½ cups red wine vinegar
Directions:
1. Place a single layer of briquettes under the oven. Heat the butter and oil over medium high heat. When the butter foam begins to subside, add the meat and brown it well on all sides.
2. When the meat is well browned, salt it on all sides, then add the peppercorns, bay leaves and vinegar. Scrape up the cooking residue to loosen it from the bottom of the camp oven, making sure the vinegar only evaporates slightly. Place the lid on the oven and arrange coals in a ring, using 10 briquettes under the oven wall and 15 briquettes on the lid. Change coals every hour, slowly cook the roast for 3 hours, until a fork easily pierces the meat. Periodically, check to make sure that liquid has not evaporated. Add water if neccesary.
3. Place the meat on a cutting board. Slice meat into ¼” or 3/8” thick slices and place on a warm serving platter. Tip the oven and remove most of the fat from the liquid and spoon the liquid over the meat. Enjoy!!!
(Total prep & cook time is approx. 3 ½ hours)
