I would like to thank all who answer in advance, even the wise-
crackers, as I intend to make this roast tomorrow whether I have the
correct info or not. But I will still read all responses and reply to
them at some point as always.

I saw a recipe in yesterday's paper that sounded good. It called
for a two pound pork loin roast. Not tenderloin, just loin.

It said to inset some garlic into slits and then salt and pepper
it and brown it in some olive oil.

Then it said to add 3 carrots in pieces, two medium onions in
quarters, a tablespoon each of chopped ginger and jalapeno, and a half
cup of sun dried tomatoes in a cup of warm water. Nothing else, just
those veggies and the liquid tossed on top of the browned roast.

I have never braised a roast on the stovetop, which is my
favorite and maybe only place to cook. It seems on first reading that
the veggies called for might not be enough to prevent burning. But I
know I've had this fear before with other things and wound up
regretting adding water. So my question is, am I being too fearful
here or does it sound as if the veggies and liquid are enough to do
the job? I have never used sun dried tomatoes before but I've seen
them. I have this planned for tomorrow night and am going forth with
the plan regardless, and I am not going to open the lid on the pot
until the roast is supposed to be done. Just kidding, I'll probably
sneak a fearful peek or two. Thanks again to all responses, even the
wise guys.

TJ