MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aromatic Pork in Cold Vegetable Sauce
 Categories: Pork, Sauces, Casseroles, Onion
      Yield: 4 Servings
 
      2 lb Onions; peeled, quartered
    3/4 lb Carrots; trimmed, peeled,
           -in 1" pieces
    3/4 lb Celery; trimmed, strings
           -removed, in 1" pieces
    1/4 c  Fresh sage leaves
      2    Cloves
      6 cl Garlic; smashed, peeled
      2 tb Kosher salt
      2 lb Boneless pork loin, rolled
           -and tied
           Bones from pork loin
      2 tb Olive oil
 
  Bring 14 cups water to a boil with the onions, carrots, celery,
  sage, cloves, garlic, 1 tb salt, and the pork bones. Add the pork
  loin, pushing it down into the pot until it is covered with water.
  
  Return to a boil. Lower the heat and simmer for 30 minutes. Turn
  pork and simmer for another 30 minutes. Turn the pork and simmer
  for 15 minutes more, or until a meat thermometer inserted in the
  center of the loin registers 145 F.
  
  Remove the pot from stove and allow the meat to cool in the
  liquid. Remove the meat to a platter. With a slotted spoon, scoop
  the vegetables from pot. In a food processor, puree the vegetables
  with the remaining salt and the olive oil; there should be about
  6 c of sauce.
  
  Slice the meat across into 1/4" slices; there should be about
  two dozen slices in all.
  
  Spread 1 c of sauce on a platter or in a baking dish. Place a
  layer of pork slices on top of the sauce, and then spread the
  slices with more sauce. Continue until all the sauce and meat have
  been used. Cover with plastic wrap and refrigerate for 1 hour or up
  to 3 days.

  Source: NY Times 7/22/98

  From: Michael Loo
  Date: 23 Jul 98
 
MMMMM