On Mon, 11 Jun 2012 22:43:49 -0700 (PDT), Tommy Joe
> wrote:

>
> 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

Unless it's the first cut (with lots of fat) pork loin doesn't braise
well, it's much too lean so will all of a sudden fall apart into tough
gritty (rhymes with titty) bits and strings, will be very dry. Pork
loin is best dry/oven roasted until just barely cooked through.
Yesterday I braised pork shoulder chops in tomato sauce, luscious! I
always braise on the stovetop, I need to taste and add... for me
braising is a whole day affair that demands my full attention.