On 12/06/2012 1:43 AM, 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.
>
It should work. The trick with braising is to keep the liquid hot enough
but not boiling. A stew boiled is a stew spoiled. I to dishes like that
in a large pot, lid on, and in the oven at 300F.