1    Pork loin (10" cut), about 4
-lbs.
1    Lemon
1    Clove garlic
Tabasco sauce
Salt
1/4 c  Shortening
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.