Pork Loin Braised in Red Wine and Vinegar

Ingredients:

• 2 TB butter
• 1 TB vegetable oil
• 2 LBs pork loin
• Salt
• 1 tsp whole black peppercorsn
• 2 bay leaves
• 1/4 cup red wine
• 1/4 cup vinegar
• 1 cup water
• 1 TB flour

Directions:

• In a enamelled cast-iron, or other heavy bottomed pot, heat the butter and oil.
• Put in the meat, fatty side down, brown.
• Turn the meat, and brown on all sides.
• Salt evenly on all sides.
• Lightly grind the black pepper, and add to the pot with the bay leaf.
• Add the wine and vinegar and scrape the pan.
• Turn the heat to low, cover the pot tightly.
• Cook until the meat thermometer reads 160 degrees.
• Transfer the pork to a plate and let rest, while making gravy.
• Add 1 cup of water to the meat juices.
• In a small bowl, slowly add some of the diluted meat juices, 1 tsp at a time, to a tablespoon of flour, until the flour turns into a thin paste.
• Add the paste to the meat juices in the pan, and whisk continuously until the juices thicken into a gravy.
• Slice the meat thinly and serve with gravy.