PORK LOIN BRAISED

l pork loin; boneless, 2-l/2 -3 lbs.
4 tbsps. olive oil
l tbsps. rosemary; fresh chopped
l/4 tsp. pepper
3 cloves garlic, minced
l-l/2 cups milk
2 tbsps. white wine vinegar
Trim excess fat from pork. Rub with 2 tbsps. olive oil, rosemary,
pepper and garlic. Marinate at least 2 hrs. at room temp. or over-
night in frig. In a non=reactive Dutch oven, heat remaining 2 tbsps.
olive oil. Add pork and brown well on all sides. REduce heat to very
low. Add milk and vinegar. (At this point it will look truly GROSS!
That’s OK, it’s supposed to) Cover and cook, turning once or twice,
until tender but not falling apart, l to l-l/2 hours. REmove meat to
carving board. Tent with foil. If liquid in pan has not turned brown
raise heat a little and cook until thickened and light brown. Whisk
in a couple of tbsps. of water, scraping up all the residue, and
season with s&p. to taste. Carve pork into thin slices and pour sauc
e over it to serve. Serves 8. Prodigy