Sunday’s are great cooking days, I usually have all day and plenty of time to dedicate to making something special.  With fall here and winter approaching the season for braising meats has begun.  This Sunday I give you braised Pork Loin…yum!

Ingredients:

1. 1 bottle full bodied red wine, such as a Cabernet Sauvignon
2. 3 fresh thyme sprigs
3. 2 rosemary sprigs
4. 1 bay leaf
5. 1 can (6oz) tomato paste
6. 4 lbs of pork loin
7. 2 cups of all-purpose  flour
8. 3 Tbs of olive oil
9. 2 large yellow onions
10. 3 large carrots, peeled and cut into 1 inch chunks
11. 4 garlic cloves, chopped
12. 1 to 2 cups of low-sodium beef stock

Method:

1. In a large saute pan over medium heat, combine the wine, thyme, rosemary, and bay leaf.  Bring to a boil and cook until reduced by one-third, 15 to 20 minutes.  Whisk in the tomato paste and cook for ten minutes more.  Remove from heat.
2. Season the pork with salt and pepper.  Spread the flour on a a rimmed baking sheet.  Dredge the pork in flour, coating all sides.  Shake of the excess.
3. In a dutch oven over medium-high heat, warm the olive oil until almost smoking.  Brown the pork on all sides, 7  to 10 minutes total. Transfer to plate.

4.Reduce the heat to medium, add onions, carrots, and garlic, stirring occasionally, until softened ten minutes.  Add the wine misture, stirring to scrape up the browned bits.  Add the pork and enough stock to cover halfway.

5. Cover and cook on low in your slow cooker for 8 hrs.  Spoon up any fat from the sauce.  Discard the herbs sprigs and bay leaf.  Transfer the pork, carrots, and sauce to indiviual hallow bowls and serve immediately.