Well we have 2 favorite seasoning combos for pork tenders but we mostly use them as an overnight marinade rather than adding them to a canning recipe so I'm not sure what the measurements would be. Then we slow grill the tenderloins.

Roasted red peppers and dried basil is one. 2 peppers diced and 2 tsp. of dried basil and mixed with 1/2 and 1/2 water and vegetable oil. The other is mixed italian seasonings (1 packet of the Good Seasons Italian Dressing).

The packet of Good Seasons would be easy to add to a stew recipe and adding some diced roasted red peppers and dried basil would also be east to add but you'd just have to do it to taste.

Dave

I use Montreal Chicken season with pork.
Be sure if you add any dry seasoning mixes there is no cornstarch, xantham gum, modified food starch, etc. any thing that would be a thickener. That would not be safe to add. You cannot safely add the oil when canning the pork.
Mostly dried garlic, some dried orange peel, things like that in the chicken seasoning. Rosemary is good with pork.
Pork is still red meat.

The ads say, "pork, the other WHITE meat". Remember those? Tenderloins are very tender and can to a mush. I like coating with the Aw So red sauce and some dried granulated garlic and bake quickly. Slice and you have good tasting Chinese pork strips. If its the whole boneless loin, I soak in a seasoned salt brine for about two days as well as injecting it deep into the loin. Its baked very slowly at a very low temp and you end up with a really good and very cheap Canadian bacon! More info making Canadian bacon on another thread.

That's the way I remember it Ken!

Mush eh? I guess I'll abandon the canning plan then and cut them up and vacuum seal them for now.

I knew you were going to suggest Canadian bacon. :) I too buy from the Sausage Maker and even have their brine injector. Unfortunately nitrates are one of the things I've eliminated from my diet and it seems to have been the most helpful.

Thanks for the suggestions. I may try the Chinese pork. And thanks to all that have replied. I'm interested in hearing more pork recipes if you have them, just not the canning ones now I guess.

Dave

Even though pork is generally white in color when cooked, it is still considered "red meat" because it contains higher levels of a protein called myoglobin than actual white meat of chicken or fish. The quantity of myoglobin contained in meat is the factor that determines color. Like beef, lamb, and veal, pork is also classified as "livestock" and all livestock is categorized as "red meat."
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If you are going for a colonoscopy they will tell you to not eat pork as it is a red meat. The slogan is a marketing gimmick.

Here is a link that might be useful: Pork

Thanks Linda. I figured you were right, but could have gone on happily for another 55 years without knowing the truth. Or tried to anyway. :)

You can make Canadian bacon without nitrates, but it will not retain that light pinkish color like you see in cured ham. Today, there are meat products that have no added nitrites and can still be made easily. In the corned beef end, there are red and gray cured briskets. The gray cure is simply salt and spices. Speaking of spices, sage and rosemary goes well with pork. I too have to deal wit diabetes and all the complications it creates. Lately is kidney issues, huigh potassium levels, high cholesterol levels, enemia, heart problems, vision issues (cateracts), and still more nasty things down the road. Taking 20 different meds a day isn't fun, nor is trying to enjoy a simple bowl of low fat ice cream, or sugar free foods that do contain starch that can also raise blood sugars.