Pork Loin Recipe

Directions

Pour boneless pork into a large bowl.

In a medium bowl, slice onions, garlic, thyme, salt, carrots, and parsley. Mix well.

Place each strip of pork on a plate, cover with vegetables; tie with string. Mash together enough for the fish to be covered.

Heat a large, deep skillet over medium high heat. Cook the pork for 3 minutes in the heat, or until evenly brown. Remove pork to a large bowl, mix in the oil, ginger, carrot, and paprika. Season with salt, paprika, salt, paprika, and oil until all is well coated. Brush lightly with the remaining vegetable oil.

Top each piece of pork with 1/2 teaspoon of the ginger and salted ginger. Remove pork from skillet, invert onto carving board, and cut through to ensure that the pork is well coated.

Bring a large pot of water to a boil. Add the pork, browning evenly and adding water as necessary to prevent sticking. Reduce heat to low; simmer for 5 minutes. Remove the pan from the heat and stir in the paprika.

Stir in the vinegar to thin the mixture.

With a slotted spoon, spread the thickened sauce evenly over the pork. Place up side down in the prepared pan. Cover the pan with foil; brown lightly. Ladle breast meat and vegetables into the pan. Add 2 tablespoons of the sauce and spoon over meat. Cover, and simmer for 15 minutes. Stir in the ginger and bring to a boil; allow to heat through.

Transfer the pork to a medium bowl. Sprinkle 1 cup of the pork with the 1/4 teaspoon chopped fresh ginger. Transfer the reserved sauce over the meat and veggies.

Stir the oil and paprika through in the pan and drizzle with the remaining 1/4 teaspoon lemon pepper. Turn the pan to coat. Cover, and simmer for 4 hours.

Remove the foil lid; reduce the heat to medium and simmer, stirring often, for about 5 hours.