Aromatic Pork In Cold Vegetable Sauce

• 2 pounds onions, peeled and quartered
• 3/4 pound carrots, trimmed, peeled and cut crosswise into 1-inch pieces
• 3/4 pound celery, trimmed, strings removed and cut crosswise into 1-inch pieces
• 1/4 cup fresh sage leaves
• 2 cloves
• 6 medium cloves garlic, smashed and peeled
• 2 tablespoons kosher salt
• 2 pounds boneless loin of pork, rolled and tied, bones reserved
• 2 tablespoons olive oil

1. In a 10 1/2-inch-wide braising pan or stockpot, bring 14 cups water to a boil with the onions, carrots, celery, sage, cloves, garlic, 1 tablespoon of the salt and the pork bones.
2. Add the pork loin, pushing it down into the pot until it is covered with water.
3. Return to a boil.
4. Lower the heat, and simmer for 30 minutes.
5. Turn the pork, and simmer for another 30 minutes.
6. Turn the pork, and simmer for 15 minutes more, or until a meat thermometer inserted in the center of the loin registers 145 degrees.
7. Remove the pot from the stove, and allow the meat to cool in the liquid.
8. Remove the meat to a platter.
9. With a slotted spoon, scoop the vegetables from the pot.
10. In a food processor, puree the vegetables with the remaining salt and the olive oil; there should be about 6 cups of sauce.
11. Slice the meat across into 1/4-inch-thick slices; there should be about two dozen slices in all.
12. Spread 1 cup of sauce on a medium platter or in a baking dish.
13. Place a layer of pork slices on top of the sauce, and then spread the slices with more sauce.
14. Continue until all the sauce and meat have been used.
15. Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days.

onions, carrots, celery, fresh sage, cloves, cloves garlic, kosher salt, boneless loin of pork, olive oil

Taken from cooking.nytimes.com/recipes/9722 (may not work)