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UPDATED VIDEO (of this recipe!): Pork Stew (Pork Tenderloin | Pork Loin Recipe):
How to cook pork tenderloin stew recipe with potato / potatoes, carrot / carrots, green beans. Pork meat and vegetables stewed cooking recipe. Maximize the use of a tender juicy pork tenderloin by making a pork stew with it. Spread the natural flavor of the pork into the vegetables like carrots, potatoes, and green beans by stewing them all together. Easy, simple recipe, using simple seasoning to enhance the flavor of the pork meat, without taking away the good taste of the pork. Watch video above to see in details how the pork stew is being cook step by step from start to finish meal.
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The best thing for this is marinate the pork with salt, pepper, soy sauce for an hour. It's soo tasty
Why did you use dried onion and garlic powder instead of fresh onions and garic?
I flour my meat and brown first, the flour helps make the gravy become thicker when the water is added.
Yummy yummy, looks good
looks good. know for me when you start whisteling its good food:-)))
That looks so good, yummy. But please stop washing meat. If the juices bother you dry the meat off with paper towels. Here's what the USDA has to say about washing meat.
Washing Food: Does it Promote Food Safety?
Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes, and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs, fruits, and vegetables make them safer to eat?
Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.
Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary.
Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef and veal steaks, roasts, and chops to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Restaurants can be written up by the health department if they're caught washing raw meat. Microscopic particles of water that splash off the meat and your hands can travel to parts of your kitchen that you never dreamed of. Just like any liquid mist that you'd spray into the air it goes all over the place.