MARINATED PORK LOIN

     MARINADE                          ROAST AND GRAVY
     1-½ tsp salt                      4-5 lb pork loin
     1-½ tsp whole allspice            1 tbsp lard
     1 tsp whole cloves                ½ cup sliced onion
     ½ tsp whole peppercorns           ½ cup sliced carrots
     ½ tsp ground marjoram             flour and cold water
     ½ tsp ground sage                 salt
     1 crumbled bay leaf               
     1 lemon’s juice and zest          
     21 ounces beef bouillon           

Heat the spices and bouillon to boiling. Power over the pork loin. Cool, then marinate 24 hours in the refrigerator, turning several times. Remove the meat from the marinade, wipe off the spices, and brown on all sides in lard in a Dutch oven.

Add the marinade back, add the carrots and onion, cover, and simmer for two hours or until meat is tender. Remove meat from the pan; strain the liquid, and thicken using 1-½ tbsp flour mixed with the same amount of cold water, for each cup of liquid. Salt to taste.

Adapted from the “Spice Cook Book” (1964). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!