When whole pork loins are on sale we always buy them. They are a bargain and you get multiple uses out of each one. I cut them into stew meat, chops, and a roast. The smaller end, about 6 inches I cut off for stew meat, the next 10 inches I cut into 10 chops, this leaves you with about a 4 pound roast. The thicker end also has the most fat on it which you need for a good roast.
Stews are a comfort food for us, whether made with pork, beef, or chicken. The funny thing is that stews are kind of a personal thing. How you like the vegetables cut, how the meat is cut, whether it has potatoes in it or you serve it with mashed potatoes. Some I make with wine, some with beer, but my favourite is just a simple basic stew. Sometimes good old fashion food is still the best.
2 pounds pork loin cut in 1 and 1/2 inch pieces
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 large carrots chopped in 1 and 1/2 inch chunks
4 onions quartered
4 ribs celery cut in 1 and 1/2 inch length
1 medium turnip (about the size of a soft ball) cut in 1 and 1/2 inch chunks
2 cups diced tomatoes
4 potatoes cut in 1 and 1/2 inch chunks (optional)
2 teaspoons garlic powder
2 teaspoons thyme
2 bay leaves
1 package onion soup mix
2 teaspoons kitchen banquet
5 cups water
salt and pepper to taste (15 minutes before serving taste the stew and add salt and pepper if needed)
3 tablespoons water
1 tablespoon cornstarch
Place pork in a bowl, add flour, salt and pepper, mix coating pork. In a preheated large pot with oil on medium high brown pork well. Add water, onion soup mix, kitchen banquet, garlic, thyme, bay leaves, reduce heat to medium low. Stir and cook for 1 hour covered. Add all the vegetables, stir, cover and cook for 2 hours stirring occasionally. Make a slurry with 3 tablespoons water and 1 tablespoon cornstarch, stir into stew, when thickened serve.
I prefer just having it with really good bread, but you can have it with mashed potatoes, or Yorkshire puddings.