Problem with Pot Roast Pork and leeks

pam

Well-known member
I guess I didn't cook it long enough, because it didn't have the consistency of pot roast, couldn't possibly have been pulled apart. Do you think I could add some more broth to the sauce and let it boil (or simmer) for another hour?

 
Pam, mine didn't shred (I had two tenderloins tied together). It sliced beautifully

but the slices could easily be pulled into bite-size pieces with a fork. It didn't need a knife once I cut it into slices.

I didn't try shredding mine, but don't recall from appearances that it would have worked.

I loved the idea that I could have this prepped ahead and would just have to slice/reheat the slices in the sauce for a nice, looking dish.

 
Pam, I used 2 tiny little pork tenderloins that only weighed 1# each.

I can't remember how long I cooked it, at least what the recipe called for, and I just cooked it until it was really tender. It pulled apart. I didn't loose any broth but I cooked it with the lid on. Put some more broth in it, lid on and cook until it falls apart.

 
Marilyn, my tenderloins were just like yours, 2 in a package. (Did you

buy them at Winn Dixie?) I put them in the post with broth in 2 pieces. I think it depends on how long it's left to cook whether it slices or pulls. Less time=slice. It probably depends on how you want it. Do you think?

 
I can never find pork sirloin roast anywhere except Costco and then they want

me to buy 4 of them at once. I love them but don't have that room in my freezer or anyone who wants to share. Have you seen them anywhere else?

 
Sometimes my "regular" supermarket Ralphs/Kroger carries them, but only occasionally,

I like that cut, it is great on the grill.

 
No. I got them at Fresh Market...and thought I was buying a larger chunk of meat.

Since it was going to be a long cook, I tied them together back into one big loin.

Mine didn't shred, but I have no problem with that. it was incredibly tender.

 
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