Braised Loin Of Pork
|Loin pork||5 Pound|
|All purpose flour||1 Tablespoon, seasoned|
|Carrot||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Potato balls||2 Pound|
Sprinkle meat with oregano, then rub with seasoned flour (1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper).
Put meat in a braising pan, deep roaster, or Dutch oven and bake in preheated very hot oven (450°F.) for 30 minutes, or until brown all over.
Add onion, carrot, and garlic and bake for 15 minutes longer.
In the meantime, peel onions.
Make potato balls .
Reduce heat to moderate (350°F.) and cook meat for 30 minutes more.
Remove from oven, place meat on a pan or platter, and pour off fat from pan.
In the fat, brown the onions and potato balls; remove from pan and keep warm.
Add 2 cups water to the meat pan and stir over heat until all the brown-ings are dissolved.
Strain, pushing chopped vegetables through, and reserve.
Return meat to pan, add browned onions and potato balls, the strained sauce, and enough boiling water to half cover the vegetables.
Cover and roast in a moderate oven (350°F.) for 1 hour; uncover and continue cooking, turning and basting the vegetables to glaze and brown on both sides.
When the meat is fork-tender, or the meat thermometer reads 180°F., it is done.
Arrange meat on a platter, surround with the vegetables, and thicken the sauce slightly with Beurre Manie.
Correct seasoning and serve with the pork.
A green salad with this, and the meal will mark you as a really good cook.
Makes 6 to 8 servings.
Calories 949 Calories from Fat 526
% Daily Value*
Total Fat 60 g93%
Saturated Fat 18.4 g92.1%
Trans Fat 0 g
Cholesterol 193.4 mg64.5%
Sodium 472 mg19.7%
Total Carbohydrates 50 g16.7%
Dietary Fiber 1.3 g5.1%
Sugars 2.6 g
Protein 54 g108.7%
Vitamin A 20.9% Vitamin C 12.1%
Calcium 7.4% Iron 16%
*Based on a 2000 Calorie diet