2 lb. loin of pork 2 onions 2 tomatoes 2 carrots parsley 1 Tbsp. lard 6 Tbsp. wine or stock 1 Tbsp. butter pepper and salt mixed, cooked vegetables Melt the butter and lard in a saucepan or casserole and when hot, put in the pork; well rubbed over the salt. Cook to a nice brown color, turning it so that it is equally browned on both sides. Then add the sliced onions, tomatoes, carrots, a little parsley, and either the white wine or stock to moisten. Season highly with salt and pepper and simmer gently for 2 to 2 1/2 hours until the meat is tender. Place the loin on a hot dish, strain the sauce over it and garnish with cooked vegeta- bles, such as eggplant, pimentos, carrots, peas, small pota- toes, fried in a little butter.
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