Pot-roasted pork

1 lb pork loin roast
2 bulbs fennel
1 large leek
2 carrots
3 tomatoes
groundnut oil
2 bay leaves
2 shallots
1 clove garlic
1/4 pt Noilly Prat (or white wine)
1 tbsp red wine vinegar
salt and pepper

Heat the oil in a casserole just large enough to contain the meat and vegetables, season the meat with salt and pepper, and brown the meat on all sides.

While the meat is browning, trim and clean the leek and cut into largish chunks. Slice the fennel and carrots, and finely chop the shallots. Peel and chop the tomatoes. Once the meat is browned, remove from the pan and set aside. Turn down the heat, add all the vegetables and the crushed clove of garlic, and saute gently for 5 minutes. Pour in the Noilly and the wine vinegar and boil up, scraping the bits from the bottom of the pan. Return the meat to the pan, add the thyme and bay leaves, and cover and cook gently for 1 1/2 to 2 hours (either on top of the stove or in the oven). You could serve it with a nice gratin dauphinois, glazed turnips, or just bread to mop up the small amount of sauce.

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