Pork Perugia Style

1 3/4-2 lbs pork or veal loin

Olive oil

Salt and pepper

1 stalk chopped celery

1 chopped carrot

1 chopped onion

1 small branch rosemary

4 fresh sage leaves

2 cloves garlic

7-8 oz. chicken livers

1 cup wine vinegar

Baste pork with olive oil, salt and pepper.

Roast in oven at 450° F. for 40 minutes.

 Saute onion, celery, carrot and garlic in juices from pork.

Add rosemary and sage.

Add chicken livers. Add vinegar after livers are partially cooked.

Cook sauce for one hour on low heat.

Spread sauce over sliced pork.

Serves 4-6.