Braised Italian Pork Loin

Ingredients:
2 Tbl Olive Oil
3 Garlic Cloves
1 large Onion
3 Carrots
3 Sticks Celery
1 Can 6oz. Tomato Paste
1 14oz. Diced Tomatoes
3lb. Pork Loin
1 Bottle White Wine (I used a Pinot Grigio)
Chicken Stock (store bought or make your own)

Spices:
Use as much or as little it's up to your taste buds
 1 1/2 Tbl Sage
1 1/2 Tbl Thyme
Salt and Pepper to taste
Fresh Italian Parsley(or Cilantro)

 Directions:
1. Add olive oil to a large pot. Sear pork loin on all sides then let rest.
2. Cut onion, celery, carrots 1/4 to 1/2 inch dice.
3. Using the same pot and oil. Saute onion, celery, carrots and garlic until onion is translucent 6-7 min.
4. Add tomato paste and spices, stir until well mixed, cook until paste starts to darken.
5. Add wine(I used half of the bottle my wife drank the rest), deglaze and reduce 7-10 min.
6. Add pork loin. Pour in chicken stock leave about 1/2inch of pork showing.
7. Cover and cook on med-high heat until pork reaches 135-140 degrees ( a little over an hour) let rest 10-15 min. before cutting.

Serving:
There are two ways of doing this.
The first way-
1. Cook rice. (season the water, a little olive oil and what ever spices you put into the sauce)
2. 1/2 inch dice on the pork.
3. Put rice into a bowl add pork. Put as little or as much sauce as you like.
4. Garnish with cut parsley or cilantro. See picture above.

The second way-
1. Cook rice. (season the water, a little olive oil and what ever spices you put into the sauce)
2. Strain sauce into a sauce pan.
 3. Bring sauce to a boil med-high heat.
4. Whisk 2 Tbl cornstarch with 1/4 cup water.
5. Add 1/2 of the cornstarch to sauce and whisk, Add all for a thick sauce less if you like a thin sauce.
6. Slice pork 1/2inch thick.
7. Place rice in the center of plate add three slices of pork put on as much or as little sauce as you like. 8. Garnish with cut parsley or cilantro.