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.
