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Braised Pork Loin For A Feijoada
1 Pork loin (10" cut), about 4 lbs.
1 Clove garlic
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.
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