3 pound pork loin roast, tied
Salt and pepper
About 1/8 teaspoon grated nutmeg
7 or 8 cloves garlic, peeled and crushed
3 tablespoons olive oil
½ cup flour, to dredge
2 tablespoons butter
2 tablespoons grappa or brandy
2 cups red wine, such as Barbera d'Alba
2 bay leaves
1 cup beef broth
4 or 5 apples or apples and pears, sauteed in butter with thyme, salt, a pinch of grated nutmeg and a little lemon juice
Serves: 4 to 6
Preheat oven to 300°F.
Season meat with salt, pepper and nutmeg, then make several slits in the roast and stuff with garlic.
Heat a large Dutch oven over medium to medium-high heat with oil.
Dredge the roast with flour, add butter to oil and brown the roast evenly. Add grappa or brandy, then the wine and bay. Cover and roast about 3 hours or until very tender and glazed. Add a little broth or water, if the pan gets a bit dry. Uncover last 20 minutes for a deeper glaze. Let stand 20 minutes, remove string and slice ½ inch thick to serve.
Serve with sauteed apples or apples and pears.