Question about Thai Pork Stew Recipe

[valchemist]

The Thai-Style Pork Stew has received such great reviews and I think I am finally going to get around to trying it Sunday (I hope). Love those peanutty sauces!

I have a question. Since I have never cooked with pork before http://www.cookinglight.com/bbs/redface.gif I am not sure what boned pork loin is. The recipe calls for 2 pounds boned pork loin, cut into four pieces. Is this the same as pork tenderloin? What is the difference between pork loin and pork tenderloin? When I look for the meat in the store will it say "boned pork loin"?

thanks.

[luv2cook]

val, I cannot give you a complete answer, but it is NOT the same as tenderloin.

[Grace]

Pork loin is basically just a big pork roast. When you go to the store, look for the pork roasts (some of them are tied with string), and it will say loin on it.

[Beth]

I usually see pork loin sold whole or in half, but usually boneless (boned means bone removed) BTW, I made that and cut up the meat. I think I was running late and using a shorter cooking time, but it worked fine.

[valchemist]

Thank you all very much. I can't wait to make this.

Does anyone know if the leftovers of this dish freeze well?

[lovemybeetle]

Ack!! I used a pork tenderloin (the long, thin pork strip) for this recipe 2 days ago and it was fine. As I don't cook 'roasts' much, and it came in packages around 2 lbs., I thought that it was the same thing. Duh....hee hee. Oh well, it came out delicious and I guess there was no harm done!

[Beth]

I didn't try freezing leftovers. DH and I had them for lunch and a second dinner two days later. The tenderloin is smaller and probably a little higher in fat and more tender. It would cook faster than the larger pieces of loin, but I think they can be interchanged as long as you marinate and cook them for a time appropriate to their size.

[valchemist]

I made the stew last night and it was really yummy. I would definitely make it again. Someone else commented (on another thread) that this recipe's portion sizes are very small and I agree. It is supposed to make 8 servings. I would say that it makes about 5 or so (and I even added extra peppers and a bonus ingredient of sugar snap peas).

Overall, I thought this dish was very tasty and simple. The hardest part was getting all the fat off the pork loin (and even that wasn't too bad). I have a 6-quart Nesco oven/slow-cooker. This Nesco has major problems with "slow cooking" things. The pork was done in only 2 hours when I set the Nesco to slow cook (or even a bit lower). Good thing I prepared this on a weekend and was home to check the temp of the pork! I followed the recipe as written except for the following: I used 3 or 4 cups of red peppers and I add a cooked package of sugar snaps at the end. I used 3 garlic cloves. I used 1/3 cup PB instead of 1/4 cup. I left out the red pepper flakes by a mistake. http://www.cookinglight.com/bbs/frown.gif I really missed them. I enjoyed the garnish of lime and peanuts. I left out the green onions.

[This message has been edited by valchemist (edited 06-04-2001).]