Pork Pot Roast
|Pork loin roast||3 Pound|
|Stock||2⁄3 Cup (10.67 tbs)|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Place the pork in a heavy casserole and add all of the other ingredients.
Cover and cook gently over low heat for at least one hour.
When the pork has absorbed almost all of the liquid, remove the casserole from the heat, take out the meat, bone it and cut it into thin slices.
Arrange the slices, overlapping them, on a warmed serving dish and strain over them the juices remaining in the casserole.
The pork may be served hot or cold with equal success, with green vegetables and mashed potatoes.