"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roast Pork Recipe

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This recipe for Roast Pork, by , is from The Tobin Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Beth Claus Tobin
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-4 lbs pork loin with or without bone
3 tbs butter
2 tbs oil
salt
1 tsp peppercorns
3 bay leaves
1/2 cup red wine vinegar
1 green apple

Directions:
Directions:
In a casserole, just large enough to hold the pork, heat the butter and oil until the foam begins to subside.

Add the pork and brown on all sides...using thongs to turn,regulating heat so butter does not burn.

Season the pork with salt and add the peppercorns,bay leaves and red wine vingar.

Scrape up any brown bits, lower heatand simmer,
overed until very tender, 1- 1/4 hours...more if preferred.

If the liquid should dry up add 2-4 tbs of water

When cooked, remove the pork to a platter to rest, disgard any fat and the bay leaves.

Add 1/2 cup water and bring to a boil, deglazing the pan.

Slice the pork and pour the sauce over...
.
Enjoy!

Number Of Servings:
Number Of Servings:
3-5
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
A recipe from Terrance Jennerico cooking classes..
adding the apple was a Tobin contribution!.

 

 

 

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