Categories: Pork/ham, Portuguese 
      Yield: 6 servings 
  
      1    Pork loin (10" cut), about 4             Tabasco sauce 
           -lbs.                                    Salt 
      1    Lemon                             1/4 c  Shortening 
      1    Clove garlic                        1    Bay leaf 
  
  Have the butcher bone the loin & reserve the bone rack. Rub the meat with 
  lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the 
  shortening, turning to brown on all sides. Replace meat in bone rack & 
  stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover 
  & braise until tender, or about 1 1/4 hours.