It can be hard to cook the tender pork on a stovetop in a slow cooker, but here’s a quick and easy way to do it in your favorite oven.
It’s easy to make tender pork with pork chops on the stovetop, but it can be difficult to sear them.
That’s where tender pork tempeh comes in.
Tender pork tempes are sautéed and then caramelized.
The meat has a sweet and nutty flavor and is perfect for sautéeing in the oven.
To cook tender, sauted tender pork, you’ll want to cook it on the lowest setting.
You’ll want about 2 to 3 inches of skin on each side.
Tenders should be tender when you cut them and should cook in batches.
The pork is then browned and cooked on a skillet, frying the meat and juices until the fat is cooked off.
The caramelization helps the meat cook evenly.
To brown tender, the best way to brown tender pork is with a skillet.
You can use a cast iron skillet or a Dutch oven skillet.
We like the Dutch oven because it doesn’t take as long to cook, but if you can’t find one, a skillet with a lid is best.
For our example, we used a cast-iron Dutch oven, but any high-quality oven with a heavy bottom pan will work.
You could also buy a ceramic or stainless steel pan to brown pork on, but the cooking time would be longer and the meat would not be as tender.
To caramelize tender pork: Heat up the skillet on medium heat and add 1 teaspoon of the oil.
You want to add about 1 tablespoon of oil at a time to prevent burning the meat.
After the first tablespoon, add more oil.
When the oil is heated through, add 1 to 2 teaspoons of the butter and continue to cook.
Continue to add the butter until the meat is done.
When you reach the end of the cooking process, turn the heat off.
You may need to add more or less oil as needed.
After you are done, you should have a thick, rich sauce.
Serve with dipping sauce.
For more tender pork recipes, check out the Cooking With the World series.