Tips from the Trenches: A Guide to Practical Parenting

Here's one of my favorite recipes. Believe it or not, the kids really love it. Serve with rice and a complimentary veggie. (Still working on my job description...but it's going to be brilliant. Something about soap operas, Dr. Phil, and bonbons.)

Roast Pork with Vinegar and Bay Leaves (Serves 6)

2 tbs butter
1 tbs vegetable oil
2 lbs pork loin
Salt
1 tsp black peppercorns
3 bay leaves
½ cup red wine vinegar

Put butter and oil in heavy pan. Medium high heat. When butter foam subsides put meat in fat side down. Brown deeply all over. Turn when necessary (turn heat down a bit if butter starts going dark brown).

Add salt, sprinkling on all sides. Lightly crush peppercorns. Add to pot with bay leaves and vingegar. Scrape browning residues from pot. Do not let vinegar simmer long enough to evaporate. Turn heat to low. Cover pot tightly. Cook turning occasionally, until tender. Add 2-3 tbs water to replenish liquid if necessary.

Transfer to cutting board to settle for a few minutes, Slice 3/8 inch thick. Arrange on platter.

Tip pot. Spoon off most fat and all bay leaves. Add 2 tbs water. Turn to high and scrape residues away from pot while water boils away. Pour juices over pork. Serve.