On Mon, 11 Jun 2012 22:43:49 -0700 (PDT), Tommy Joe
> wrote:
> 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.
You'll need to open the lid. Keep an eye on it and add more liquid if
you think it's getting dry. I'm wondering why the recipe calls for
pork loin and not pork shoulder for braising, because loin screams
"roast" to me. What does your recipe tell you for timing? One of the
posts in this thread says to cook it 35-40 minutes per pound.
http://chowhound.chow.com/topics/293897 Sounds like it'll cook pretty
quickly if your roast is only 2 pounds, so you shouldn't have a
problem with the liquid boiling away if you keep the heat low enough.
If you have what you think is too much liquid at the end of braising,
turn the heat up and reduce the liquid to the amount/strength you want
it to be after you've removed the meat and vegetables from the pot.
--
Food is an important part of a balanced diet.