Hubster’s Sixth Course was Braised Pork Loin…
Tied pork loin, 1 bottle wine, 1 minced shallot, 2 Tbsp. olive oil, 4 bay leaves
Warm olive oil in large pot and brown shallot. Add pork loin to pan and brown for about two minutes on each sides. Add bay leaves and wine to pot, bring to boil. Cover and reduce heat, allow to simmer for 2 1/2 hours. Slice meat and serve hot.
*You can use beer, juice, apple cider, wine, really any liquid to braise your pork loin. Experiment with a few different fluids and see what tastes you prefer.
How do you like your pork loin?