Having grown up in the fifties and sixties, I was part of the canned generation. Basically this means a great deal of the food we consumed came in cans, frozen trays or boxes. So bear with me as many of my recipes include a can of this or a box of that.
This particular dish was made with a plain pork loin, however; I normally use and prefer a pork tenderloin.
Ingredients:
@ 1-1 1/2 pound tenderloin sliced
@1 Cup Carrots sliced but about 1 1/2 inch long
@1 Cup Cabbage rough chopped
@1 Cup of Asparagus stalk sections, again about 1 1/2 inch long pieces
@1/2 Cup Chopped Onion
@1/2 Cup Green Pepper cut in squares @ 1/2 x 1/2 inch
@1/2 Cup Mixed Colored Peppers cut the same
2 boxes Au Gratin Potato Mix
To taste:
Salt
Pepper
Mrs. Grass original
Old Bay
Garlic Powder
Ginger
Sage
Add pork and veggies to at least a 5 quart pan.. Then fill pan with water to near top for cooking. Simmer for a few hours until almost tender. Be sure to keep adding water as it evaporates to prevent drying.
Set aside about 2 cups of water for adding later. Add Au Gratin sauce packets to this. Don't add until near the end of the cooking time.
Add sauce mix and dried potatoes @ 1 hour before you think the pork will be cooked to your satisfaction.
Enjoy
