Cut 1 lb pork loin tenderloin into bite size pieces (about ½-inch thick pieces). Transfer to a 6 qt dutch oven, cover with water and bring to a boil. Dispose meat scum (foamy water) and rinse meat (use strainer if needed). Transfer meat back to dutch oven, add 4 cups water, ½ tsp fine salt, ⅛ tsp ground black pepper and 2 dried bay leaves. Cover with lid. Bring to a boil, reduce heat to medium-low and cook for 20-25 mins until meat is tender.

Heat a medium non-stick skillet with 3 tbsp oil over medium heat. Add 2 small onions and saute for 4-5 mins until softened and translucent. Add 2 large julienned carrots and saute for another 4-5 mins until softened (adding more oil if it seems too dry). You can also grate carrots onto large hole of grater. Turn off heat, set aside.

Peel and cube 8 large gold potatoes into ½-inch thick pieces. Transfer into a large bowl and cover with cold water until ready to use.

Once meat is cooked, add the carrots/onions mixture and cubed potatoes (disposing potatoes water). Sprinkle remaining 1 tsp salt and ⅛ tsp ground black pepper. Push potatoes deeper into water if necessary to make sure they are covered. Bring to a light boil and cook for 30 mins (with lid closed), until potatoes are tender when pierced with a fork. Placing potatoes on top of carrots and meat will prevent the potatoes from falling apart and turning into mush. They will be gently steaming on top. At this point, you would add more salt or pepper to taste if necessary.

Add 2 tbsp finely chopped fresh dill and ¼ cup finely chopped green onions. Gently stir everything using stainless steel spoon until just combined. Stirring for long will mush the potatoes. Garnish with more fresh herbs before serving.

Store leftover braised potatoes in refrigerator once cooled. Reheat over medium heat until fully heated.