• 4 1/2 Pounds Boneless Pork Loin or Roast
• 1/2 Cup Flour
• 4 tsp Fresh Garlic
• 3 tsp Salt
• 1/2 tsp Black Pepper
• 3 tsp Cayenne Pepper
• 1/2 Cup Vegetable Oil
• 2 Large Carrots (2 cups)
• 1 lb Potatoes (2 cups)
• 1/2 Stalk of Celery (2 cups)
• 1 Onion (2 cups)
• 1 Tbsp Corn Starch

1. Take Pork Loin and poke holes in it with a large fork or knife. Press fresh garlic in holes.
2. Rub cayenne pepper, salt and black pepper into pork well.
3. Roll pork loin in flour.
4. Heat oil in sauté pan and braise pork on all sides.
5. Bake covered at 325° in a baking pan with 3 cups of water for 40 minutes per pound. Do not submerge pork loin in water.
6. During the last 40 minutes of cooking time, add vegetables to water and finish cooking.
7. Once pork is finished, pour off pork broth into a sauce pan and thicken with corn starch. Broth will be used as a glaze for the pork loin.
8. Dice up a few green onion tips to add some more color, if you like.

(mlia)