| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless pork loin from butt end |
|
|
Garlic cloves, slivered |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 1 |
|
Carrot, finely chopped |
| 1 |
sm |
Onion, finely chopped |
| 1/2 |
c |
Dry white wine |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
With a sharp paring knife pierce the roast at random intervals and insert
some garlic in each slit. Preheat oven to 350 degrees.
In a casserole or deep roasting pan melt butter in oil. Brown pork loin on
all sides and remove. In same casserole, in remaining fat, add the carrot
and onion, cover and cook until soft, about 5 minutes. (If they begin to
stick, add some white wine .)
When soft, bury pork in vegetables, add remaining white wine, season with
salt and pepper and bake for 1 and 1/2 to 2 hours or until tender.
Remove, let rest for 10 minutes before carving. Slice half for one dinner
and place remaining portion in refrigerator.
Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Main Dishes, Pork-Ham, Oven
Posted to MC-Recipe Digest V1 #322
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619
From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:25:49 -0500
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“Time: A longing in man for reuniting with God.”