Loin Of Pork Braised In Red Wine

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From ruth van waerebeek's everyone eats well in belgian." she describes it as her mother's signature dish. Recommends: "this wonderful dish is tradtionally served with recipe #341811. Recipe #418054 make it a feast.""

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Steps

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One to two days before , place the meat , onion , carrots , celery , garlic , bouquet garni , juniper berries and salt and pepper in a large glass or earthenware bowl.

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Pour in enough red wine to just cover the meat , then add the vinegar.

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Cover with plastic wrap , then refrigerate , the longer the better.

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Remove meat from marinade and pat dry.

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Heat 2 tablespoons of butter and the oil in a large dutch oven over high heat until hot but not smoking.

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Reduce heat to medium , add the meat , and brown on all sides , about 15 minutes.

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Off the heat , flamb the roast with the cognac.

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Add the marinade , and all the ingredients in it.

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Simmer , partially covered , over low heat until the meat is tender , about one hour.

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Transfer meat to a cutting board , and let rest for 10 minutes before slicing.

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Strain the cooking liquids through a sieve , reserving the vegetables.

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Discard garni.

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Return the the liquid to the dutch oven , and boil , uncovered , over high heat to reduce by one third ,.

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Ingredients

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boneless pork loin roast, onion, carrots, celery rib, garlic clove, bouquet garni, juniper berries, salt and pepper, full-bodied red wine, red wine vinegar, vegetable oil, cognac, red currant jelly, potato starch