A 5-pound pork loin in one piece, 1 tsp finely chopped garlic
with the excess fat removed, 3 medium-sized carrots, scraped
finely chopped and reserved, and and finely chopped
with the backbone (chine) sawed 1 c dry white wine
through at ½-inch intervals, but ½ c chicken stock, fresh or canned
left attached andntied to the loin ½ tsp crumbled dried thyme
in 2 or 3 places ½ tsp paprika
3 T flour 2 tsp salt
2 large onions, peeled and cut Freshly ground black pepper
crosswise into ¼-inch-thick slices
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Preheat the oven to 350°. Pat the pork loin completely dry with paper
towels, then sprinkle it on all sides with the flour and spread the flour
evenly with your fingers.In a heavy 6- to 8-quart casserole, fry the reserved pork fat over moderate heat, turning the bits about frequently with a slotted spoon until they are crisp and have rendered all their fat. Remove and discard the bits. Brown the pork loin in the fat, turning it over frequently and regulating the heat so that it colors richly and evenly without burning.
Transfer the pork loin to a plate and add the onions and garlic to the fat remaining in the casserole. Stirring frequently, cook over moderate heat for about 5 minutes, or until the onions are soft and translucent but not brown. Add the carrots and cook for a minute or so longer.
Stir in the wine, chicken stock, thyme, paprika, salt and a few grindings of pepper, and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the casserole. Return the pork loin and the liquid that has accumulated around it and cover the casserole tightly. Braise in the middle of the oven for about 1½ hours, or until the pork shows no resistance when pierced deeply with the point of a small skewer or sharp knife.
Place the pork loin on a heated platter. With a slotted spoon, skim as much fat as possible from the surface of the cooking liquid. Then strain the liquid through a fine sieve into a bowl, pressing down hard on the vegetables with the back of a spoon to extract all their juices before discarding the pulp. Moisten the pork with a little of the gravy, pour the rest into a sauceboat and serve at once. Serves 6 to 8.
