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Roast Pork with Bay Leaves Recipe

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This recipe for Roast Pork with Bay Leaves, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryLou
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. boneless pork loin
3 Tbsp. butter
2 Tbsp. vegetable oil
1 tsp. whole peppercorns
3 bay leaves, medium size
1/2 c. red wine vinegar
Salt

Directions:
Directions:
Need a good heavy pot, just large enough to contain the meat and has a close-fitting lid. Heat the butter and oil together at medium high heat. When the butter foam begins to subside, put in the meat and brown it well on all sides. When the meat is well browned, salt it on all sides, then add the peppercorns, bayleaves and vinegar. Turn up the heat for as long as it takes to scrape up all the cooking residue from the bottom.
(Do not allow vinegar to evaporate more than slightly) Turn the heat down to low, cover the pot and cook slowly for at least 2 hours, until a fork pierces the meat. Check from time to time to make sure liquid has not completely dried up, if it has add 2-3 tablespoons of water.

 

 

 

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