| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meat |
12 |
Servings |
INGREDIENTS
| 1 |
|
8-lb. pork loin; cut into 2 cubes; bones sawed. |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Carrots; scraped and chopped |
| 2 |
|
Celery ribs; chopped |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 8 |
c |
Dry red wine |
| 1/2 |
c |
Corn oil |
| 1/2 |
c |
Flour |
| 1 |
lb |
Mushrooms; sliced |
| 2 |
tb |
Butter |
INSTRUCTIONS
Rub meat and bones with salt and pepper. Add onion, garlic, carrots,
celery, thyme, rosemary, bay leaf, and wine to cover. Let stand overnight.
Remove meat and bones and pat dry. Drain vegetables and retain, along with
marinade. Heat oil in large dutch oven and brown meat and bones. Add
vegetables and bake uncovered at 400 degrees F for 10 minutes. Sprinkle
with flour, stir to distribute and bake 20 minutes longer. Pour off fat,
add marinade and bring to boil on top of stove. Partially cover and bake 1
hour or more until tender. Remove meat. Strain sauce and then boil for 10
minutes to reduce. Skim fat. Saute mushrooms in butter. Combine with pork
and sauce.
TIME DOES NOT INCLUDE
OVERNIGHT MARINADE
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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