5 boneless pork loin
3 onions, sliced into 1/4 inch rings
5 carrots, sliced into 1/4 inch rounds
4 tablespoons apple cider vinegar
1 teaspoon salt
1 pinch ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Place pork in a shallow 2 quart casserole dish. Season with salt, pepper and garlic powder. Pour vinegar over pork and toss gently. Pour in apple cider vinegar, salt, pepper and garlic powder. Sprinkle with salt, pepper, garlic powder and pepper. Pour mixture over pork and toss gently. (Note: You may want to grease a large skillet.)
Bake at 350 degrees F (175 degrees C) for 20 hours or until internal chicken is tender and juices run clear.
Remove meat from dish and pour wine mixture over (note: this mixture won't drain or brown). Sprinkle top with seasoned flour before serving.