Recipe - Roast Pork (Mf)

4 pound Boneless pork loin from butt
end
Garlic cloves, slivered
2 tablespoon Olive oil
2 tablespoon Unsalted butter
1 Carrot, finely chopped
1 small Onion, finely chopped
One half cup Dry white wine
Salt and freshly ground
black pepper

With a sharp paring knife pierce the roast at random intervals and insert
some garlic in each slit. Preheat oven to 350 degrees.

In a casserole or deep roasting pan melt butter in oil. Brown pork loin on
all sides and remove. In same casserole, in remaining fat, add the carrot
and onion, cover and cook until soft, about 5 minutes. (If they begin to
stick, add some white wine .)

When soft, bury pork in vegetables, add remaining white wine, season with
salt and pepper and bake for 1 and One half to 2 hours or until tender.

Remove, let rest for 10 minutes before carving. Slice half for one dinner
and place remaining portion in refrigerator.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Main Dishes, PorkHam, Oven

Posted to MCRecipe Digest V1 #322

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619

From: Gail Shermeyer 4paws@netrax.net

Date: Fri, 29 Nov 1996 21:25:49 0500