This recipe for Tea Braised Pork Tenderloin brings together 1 (2 lb) pork tenderloin, salt and pepper, 1 teaspoon olive oil in a practical dish for home cooking. It takes about 7 hrs 45 min to prepare and cook. It makes approximately 6 servings.
This recipe for Braised Pork (Tenderloin) With Mushrooms brings together 2 lbs pork loin, trimmed, 1/4 lb fresh mushrooms, trimmed and sliced, 2 tablespoons cooking oil in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 4 servings.
(Porc Guisata Amb Fruita Seca) Moist slow cooking brings out the best in a humble cut like pork shoulder, making it fit for the most festive occasions. The sauce, enhanced with dried fruit and a whiff of cinnamon, is classically Catalan. Try to get best-quality organic dried cherries and apricots, ones that have some tartness. If you’re using ordinary dried fruit, you might want to reduce the amount slightly, so the dish doesn’t come out overly sweet. Alternatively, you can add a splash of red wine vinegar to the sauce at the end. The dish is best made ahead; cool the pork in the sauce and slowly reheat it. If you prefer, this recipe is also great made with a 2 to 3 pound boneless pork loin, which should be cooked until it registers 150º on a meat thermometer (it will take about 45 minutes). Adapted from “The New Spanish Table” cookbook.
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