- olive oil
- 1 large onion, diced
- 5 stalks celery, diced
- 1/4 cup fresh rosemary leaves
- 2 pork tenderloins
- 1 bottle dry white wine
- 1 box chicken stock
- 1 Tbsp Worcestershire Sauce
- 2-3 cups new potatoes, sliced in half
- 1 Tbsp granulated garlic
The key to this is drying the meat. Place the pork loins on a cooling rack set over a cookie sheet. Leave them alone in a cool place for about 2-4 hours.
On a large plate mix: salt, freshly ground COARSE black pepper and granulated garlic.
Place large cast iron skillet on high heat with a nice coating of olive oil, drop in 1/2 the rosemary.
Cut the loins in half, width wise so they fit with room in the skillet. Roll them on the plate with the seasoning making sure to cover all sides.
Once the pan is just about smoking, sear the loins in batches, 2 sections at a time so they have room. You want to brown them creating a nice crunchy coating on all sides. Remove to a plate and let them rest for an hour.
Now add the onions and garlic to the skillet and reduce the heat to medium. Once they have browned add the celery and cook for 2 mins.
Deglaze the skillet with 1/2 bottle of white wine. Add the potatoes and mix to combine.
Pour the skillet in to a large crock pot and add the chicken stock and Worcestershire Sauce.
Once the loins have rested for an hour, slice them into bite sized pieces. I slice them into rounds and then cut the rounds into thirds. Add to crock pot, mix well to combine, set on low for 8 hours or high for 4.