Wednesday, June 22, 2011

Pork Tenderloin Two Ways

This first recipe is perfect for that, "OMG - it's 5pm and I have nothing for dinner!" moment. Defrost two pork tenderloins while you have a cup of tea, or glass of wine, and then proceed as follows:

Indoor Pulled Pork

1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
2 pork tenderloin (1 1/2 to 2 pounds total), cut into one inch slices. Do not forget to do this!
1 tablespoon vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup barbecue sauce
3 tablespoons cider vinegar

Combine chili powder, paprika, garlic powder, ¼ teaspoon salt, and ½ teaspoon pepper in small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture.

Heat oil in large skillet over medium-high heat until just smoking. Add pork and cook until well browned, 4 to 5 minutes per side. Transfer pork to large bowl, tent with foil, and let rest 5 minutes. Using 2 forks, shred meat into bite-sized pieces.

Meanwhile, add broth, barbecue sauce, and vinegar to empty skillet, scraping up any browned bits. Simmer over medium-low heat until sauce has thickened, about 3 minutes. Stir in shredded pork and cook until heated through, about 2 minutes. Season with salt and pepper. Serve on buns with some microwaved, canned, baked beans and sliced cucumbers with salad dressing. Looks like you slaved all day! This serves 4, more if they are small people.

This next recipe takes a little bit of forethought, but just as little work, maybe even less work. I found this recipe through the Enjoying the Small Things blog.

Slow Cooker Carnitas

2 pork tenderloins (about 1 pound each)
1 jar of salsa verde (green salsa–any kind)
1 can Rotel tomatoes
1 can chopped green chiles
1 onion, chopped in large pieces

Dump everything in slow cooker and cover. Cook on low until pork easily forks apart (about 10 hours). Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce and sour cream. Serves 4.

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