1. Rinse the pork and pat dry with paper towels. In a bowl, mix together vinegar, soy sauce, tomato sauce, hot sauce, sugar, salt and pepper. Add water and mix again. 2. In a skillet, heat the oil over medium-high heat. the pork on all sides, about 3-5 minutes per side. 3. Place the onion slices to a medium pot, place the meat on top of the onions. Add garlic and pour the prepared sauce over the meat. 4. Cover and simmer on low for 3-4 hours, until the meat is very tender and almost falling apart. 5. Let rest for 10 minutes, slice and serve (especially good over brown rice pasta).
Shop products and ingredients I recommend for this recipe:
Tomato Sauce
Red Wine Vinegar
Soy Sauce
Onion
Garlic
Hot Sauce
Brown Rice Spirals
Avocado Oil
Maple Syrup
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
Comments
Amazing
Guest
I'm british but i live in France. Ive been making your recipe for a couple of months now, m'y 9 year old daughter loves it. A Friend came to stay for a long weekend with her 11 year old son as i live near la Rochelle. They loved it so much i translated it for them! So your porc recipe has made it to France 😁
It's incredible to know that my recipe has made its way to France and has become a hit among your guests too! I'm delighted that you even took the time to translate it for your friend and her 11-year-old son. Food has a way of bringing people together, no matter where they're from. I hope this stovetop pork loin will continue to bring joy and delicious moments to your table in beautiful France. ❤️ - Alena
First off pull temp for crock pot or simmered pork tenderloin is 145. If you don't believe it then google it yourself. Most of the meat was ruined as pulling it out when it is "tender" just does not work. I thought I would try this but I should have know better. All the white meat was as tough as nails. The only reason I gave it two stars was the flavor was pretty good. In fact I might use the recipe again but with temp probes in it. only about a 1/4 of the meat was edible. I feel bad giving this review but I cooking meat just does not work with this recipe.
I'm sorry you had a bad experience, this recipe is definitely not for white meat, but for pork (red meat). Simmering pork over 3 hours and submerged in a liquid results in succulent meat with rich flavors. You don't need to check temperature for this recipe. Hope your second attempt will be more successful :) - Alena
lovely recipe, it was super awesome in taste. Really loved it, it was o fine in taste and flavourful. Another great recipe by you that I liked a lot. Thanks for sharing. I Highly recommend it.
I added a tbs of low sodiun soy sauce and forgot the salt, doubled the black pepper and garlic and used apple cider vinagre...and dry white wine instead of water. Family loved it. Excellent to cook pork loin like this.
.jpg "Beef Chebureki (Deep Fried Beef Dumplings)")
Comments
Amazing
GuestThis is sorry recipe
Guestfred
Guestvery tasty pork
GuestStovetop pork loin
GuestServed with steamed cauliflower
GuestPork lion roast on top of stove.
GuestLiked this recipe
cynthiaMy whole family really
nikkiThis was just an awesome pork
RandyBrandySimple ingredients, great
kath