2 pounds boneless pork loin
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon whole peppercorns
2 bay leaves, medium size
˝ cup red wine vinegar
Choose a good heavy pot, preferably enameled cast iron, just large enough to contain the meat, and provided with a close-fitting lid. Heat the butter and oil together at medium-high heat. When the butter foam begins to subside, put in the meat and brown it well on all sides.
Whe the meat is well browned, salt it on all sides, then add the peppercorns, bay leaves, and vinegar. Turn up the heat for as long as it takes to scrape up all the cooking residue from the bottom. (Do not allow the vinegar to evaporate more than slightly.) Turn the heat down to low, cover the pot, and cook slowly for at least 2 hours, until a fork easily peirces the meat. (Check from time to time to make sure that the liquid in the pot has not completely dried up. If it has you can add, as required, 2 or 3 tablespoons of water.)
Place the meat on a cutting board and cut into slices ¼ to 3/8 inch thick. Arrange the slices, slightl yoverlapping, on a warm serving platter.
Tip the pot, removing most, but not all, the fat with a spoon. Remove the bay leaves and pour the sauce from the pot over the meat. (If there should be any cooking residue in the bottom of the pot, put in 2 tablespoons of water and scrpae it loose over high heat. Add to the sauce.)