Loin Of Pork With Onions And White Wine **

Directions

1. * Note: To roast saffron, fold grains in a piece of paper, place paper on warm plate or possibly any warm surface till paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or possibly bowl.
2. Marinate pork overnight in 4 Tbsp. extra virgin olive oil mixed with 1/2 clove garlic, the pepper grains, and the clove, all crushed to a pulp in a mortar.
3. Chop onions and fry slowly in 2 Tbsp. extra virgin olive oil in a casserole. While onions are frying, dip meat in flour and fry it in 3 Tbsp. very warm extra virgin olive oil in a large pan. Brown well on both sides. When onions are soft and golden brown, pour in 1 Tbsp. vinegar and let boil till liquid has evaporated.
4. Add in fried slices of meat to onions, pour heated stock or possibly bouillon into frying pan to rinse out all meat juice, and pour the stock and meat juice over meat and onions. Add in 2 Tbsp. dry white wine and sufficient stock or possibly bouillon to just barely cover the meat. Mix a little of the juice with a few grains of toasted saffron and stir into casserole. Salt to taste and sprinkle with black pepper.
5. Cook uncovered at slow simmer for 20 min. As sauce thickens, it may stick to bottom of casserole; scrape bottom of pan with spatula or possibly flat spoon from time to time to prevent burning. Serve in casserole.