? Snow coming! I want to make a soul warming stew tonight for dinner...

i often use pork loin for stew... sear it well and...

braise at a simmer for about 1-1/2 hours before adding veggies. this way the pork loin will be plenty tender.

 
I wouldn't be afraid to do it, just keep it low and slow. The parsnip

sounds excellent, better than the chestnuts in my opinion, lol.

 
i'd be tempted to throw in some potatoes about 15 minutes after the carrots and parsnips.

 
Geez, I sure would. I just can't imagine loin being tender or juicy after stewing. Do you do some

magic on it rvb?

 
I've done Cathy's sauerkraut and pork recipe with a rib end loin and it really came out great, very

tender. Also have done the pork loin with apples and onions and it was tender and moist. Cook's Illustrated has a recipe for pork loin chops smothered in onions and cooked for an hour or so and they're good. It seems to me that braising works for pork loin, about the only way I like it anymore.

 
Maybe I"ll be brave and try it. I can smell the pork shoulder in the oven right now. Just love

them. So juicy.

I do like loins stuffed though.

 
Thanks all. I made the stew with the pork loin. I didn't finish it until 9:30....

last night so we did not eat it yet. It will be tonight's dinner. I used a slightly different recipe and absolutely added potatoes as Rick suggested. I love parsnips and carrots and can't wait to mash them together in my bowl tonight! (I did sneak a bite of the meat and it was VERY tender--so thank you Rick, your low and slow worked great!)

And, after all the snow hype--it moved to our south and no snow! Washingtonians just go bezerk with the thought of snow. We don't get enough for people to become accustomed to driving around in it and when they do drive in it--well, its a free for all that's for sure!

 
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