Title: Braised Pork Loin for a Feijoada
Categories: Pork Portugese
Yield: 6 Servings
| 1 | | Pork loin (10" cut), about 4 lbs. |
| 1 | | Lemon |
| 1 | | Clove garlic |
| | | Tabasco sauce |
| | | Salt |
| 1/4 | c | Shortening |
| 1 | | Bay leaf |
Have the butcher bone the loin & reserve the bone rack. Rub the meat with
lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the
shortening, turning to brown on all sides. Replace meat in bone rack &
stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover
& braise until tender, or about 1 1/4 hours.