Name: June Platt’s Roast Loin of Pork
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 1¼ cups dry white wine; 1 bay leaf; 2 celery ribs, chopped; ½ lemon; ½ cup water; 1¼ cups Beef Stock; 2 whole cloves; 1 garlic clove, crushed; 2 medium onions, peeled and thinly sliced; 2 carrots, cut into 1-inch slices; 3 teaspoons salt; 1 loin of pork (6 pounds); ½ teaspoon grated nutmeg; 1 teaspoon dried thyme; 1 teaspoon freshly ground black pepper

Preheat oven to very hot (475°F.).

Wipe the meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg.

Arrange the carrots, onions, garlic, cloves, celery and bay leaf over the bottom of a roasti

June Platt’s Roast Loin of Pork

Ingredients

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