June Platt’s Roast Loin of Pork from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 1 bay leaf
• 2 celery ribs, chopped
• 1¼ cups Beef Stock
• 1¼ cups dry white wine
• 2 medium onions, peeled and thinly sliced
• 2 carrots, cut into 1-inch slices
• 2 whole cloves
• 1 garlic clove, crushed
• ½ teaspoon grated nutmeg
• 1 teaspoon dried thyme
• 1 loin of pork (6 pounds)
• 1 teaspoon freshly ground black pepper
• 3 teaspoons salt
• ½ lemon
• ½ cup water