1 Pork loin (10" cut) -- about 4
Tabasco sauce -- lbs.
1 Lemon
1/4 cup Shortening
1 Clove garlic
1 Bay leaf
Procedures
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.
