Braised Pork Loin For A Feijoadapork 1 pork loin (10 cut), about 4 lbs. 1 lemon 1 clove garlic 1 tabasco sauce 1 salt 1/4 cup 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. |
