Pot Roasted Loin Of Pork
|Loin pork||5 Pound, with the excess fat removed, finely chopped and reserved, and with the backbone (chine) sawed through at 1/2-inch intervals, but left attached and tied to the loin in 2 or 3 places (In One Piece)|
|Onions||2 Large, peeled and cut crosswise into 1/4-inch-thick slices|
|Garlic||1 Teaspoon, finely chopped|
|Carrots||3 Medium, scraped and finely chopped|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
|Crumbled dried thyme||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
1 Preheat the oven to 350°F.
2 Using paper towels, pat dry the pork loin completely.
3 Sprinkle it evenly on all sides with the flour.
4 In a heavy 6- to 8-quart casserole, fry the reserved pork fat over moderate heat, turning the bits frequently using a slotted spoon until they are crisp.
5 Remove and discard the bits.
6 In the fat, brown the pork loin, turning it frequently until rich bron in color.
7 Transfer the pork loin to a plate.
8 Add the onions and garlic to the fat remaining in the casserole.
9 Stirring frequently, cook over moderate heat for about 5 minutes, or until the onions are soft and translucent but not brown.
10 Add in the carrots and cook for a minute or so longer.
11 Stir in the wine, chicken stock, thyme, paprika, salt and a few grindings of pepper, and bring to a boil over high heat.
12 Scrape in any brown particles that cling to the bottom and sides of the casserole.
13 Return the pork loin and the liquid and cover the casserole tightly.
14 Braise in the middle of the oven for about 90 minutes.
15 On a heated platter, place the pork loin.
16 Using a slotted spoon, skim the fat from the surface of the cooking liquid.
17 Through a fine sieve, strain the liquid through into a bowl.
18 Pour some gravy on the pork to moisten.
19 Pour the remaining gravy into a sauceboat and serve at once.