Serves: 8
Total Calories: 297

3 medium carrots, peeled and cut lengthwise into 3/8-inch thick sticks
3 1/2 to 4 pounds pork loin, trussed with string
1 tablespoon vegetable oil
2 tablespoons butter
1/2 cup flour, spread out on a plate
1 1/2 cups or more dry red wine
1/8 teaspoon freshly grated nutmeg
2 bay leaves
salt and pepper to taste

Set Global Sun Oven out to preheat.

Using a long pointed tool such as a meat probe or sturdy chopstick pierce the meat at both ends making as many holes as you have carrot sticks, keep the holes about 1 1/2 inches apart. Stuff the carrots into the holes.

Heat the oil and butter in a Dutch oven over medium-high heat. Turn the meat in the flour, coating it on all sides. Brown it in the pot, turning to brown all sides. Pour the wine into the pot until it is just shy of covering the meat. The amount of wine needed will depend on the size of the roast and the pot. Add nutmeg, bay leaves, salt, and pepper. Turn the pork once or twice. Cover and place in GSO.

Focus GSO so as to maintain a temperature between 250¼ and 300¼F. After about 2 1/2 hours, check to see how much liquid is left. If it's a lot, and it probably will be, set the lid ajar and leave the GSO's glass door unlatched to allow the steam to escape. Continue cooking until the meat is tender when prodded with a fork, about 3 hours total. If there is still a substantial amount of liquid left transfer the roast to a platter, cover with tin foil to keep warm, and reduce the sauce on the stove over medium-high heat.

Nutritional Facts:

Serves: 8
Total Calories: 297
Calories from Fat: 110

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