On Jun 12, 10:44*am, sf > wrote:
> 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.


Sounds reasonable. I'm going to use the loin roast - 2 pounds -
unless they don't have any at the market I'm about to walk a mile and
a half to. Yes, I will keep my eye on it. It's a two pounder, so by
the equations you mention that would be about 80 minutes, not far off
the hour and a half cooking the recipe calls for. They ask for very
low, with is fine, but I have a lousy electric stove and it seems the
burner is not very consistent. It's a furnished place and I'm working
with some lousy equipment, which at least gives me a good excuse for
failure.

But I will not fail,
TJ