On Jun 13, 3:37*pm, dsi1 > wrote:

> I've never thought to braise a pork loin so I'd be interested in your
> results. Good luck! I'd probably just roast that sucker at low heat but
> the price of a loin roast are kinda high for me. OTOH, maybe I'll make
> one this Sunday. Like they* say, "live a little, man!"


I don't use my oven, so roasting out for me. It came out good
enough for me. First time doing this. First time using the sun dried
tomatoes. I got a feel for it now. The meat came out just a bit dry,
but I like it better dry than saturated. It was a two pounder that I
cooked on low for 90 minutes. I can see from this that I can go a bit
less next time. I also can see how I can now alter some of the
original recipe. It was a simple thing to do, except browning the
meat on high produced a lot of smoke and a somewhat scorches pan
bottom. It's a reasonably thick pot, but if I'm going to make a habit
of this method I might want to get one with a thicker bottom. I like
the way it came out. After letting it cool I put the roast - pretty
small actually - into an oblong plastic container and put it in the
fridge. I put the sauce into a separate small oval container so that
with each newly made plate I can ladle a bit of it out on to the meat
or taters or rice or whatever I have with it. I am pleased with the
results and what I learned and for all the advice coming from
everyone.

TJ