braised pork tenderloin

2014-08-29

The tenderloin equivalent of Pork Stew with Carrots & Potatoes. Instead of cutting the meat in small pieces, I left the tenderloin whole. This was a large pork loin in an 8-qt. pot. There is nothing unusual about this recipe.

Pork sauce doesn't usually get as dark as beef sauce, unless you add other things. Take also notice that the color of the meat gets lighter as cooking progresses.

INGREDIENTS

This is what you need for 4 servings:

1.5 lbs. pork loin.
you can buy them pre-soaked in spice rub
olive oil
S&P, seasoning
1 lb. carrots, peeled, cut to 2"
1 lb. potatoes, peeled, quartered

Pic1: pork loin, carrots, potatoes

Directions

Pic2: brown, braise
Pic3: add potatoes
Pic4: add carrots

Rub the pork loin with your favorite spice /S&P/ olive oil mix.
Brown the pork loin on all sides in hot oil.
Add 2 cups of water.
Reduce heat. Cover and simmer over low heat for up to 60 minutes.
Check internal temp occasionally. When the meat reaches 144 ºF, remove it from the pot and let it rest until the vegetables and sauce are ready.
Add carrots & potatoes. Add water to nearly cover the vegetables. (Pic4)
Simmer 15-20 more minutes until the carrots & potatoes are done.
Optional:
- Stir oil dough or another thickener into the sauce until desired consistency has been reached.
Serve and enjoy.
Preferably, the meat should be well-done, but still juicy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org