Entree
6 - 8 servings
30 minutes
40 minutes
Chef Tom Fraker
A six to 24 hour marinade and little hands on time creates a comfort-food entrée with promise for a hearty mid-week sandwich or two!
2 teaspoons Kosher Salt
1 pinch Cayenne
1 teaspoon Ground Black Pepper
2 tablespoons Brown Sugar
1 pinch Allspice
2 pounds Pork Loin
2 each Organic Yellow Onions chopped
4 each Organic Carrots chopped
4 each Organic Peeled Garlic chopped
1 cup Red Wine
2 cans Beef Broth (14.5 ounces, each)
2 each Bay Leaves
Combine first 5 ingredients in small bowl.
Pat pork dry and rub with salt mixture. Cover and chill 6 to 24 hours.
Preheat oven to 350 F.
Heat 2 tablespoons oil in heavy Dutch oven over high heat.
Add pork to Dutch oven; brown on all sides. Add remaining ingredients and bring to a boil. Cover.
Bake at 350 degrees until tender. Be careful not to let the Dutch oven run dry. Transfer pork to a platter and let stand 15 minutes.
If necessary, boil sauce until reduced to 4 cups. Adjust the seasonings and strain. Serve pork with sauce.
