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Notes This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
A good lazy Sunday should involve sleeping in, sweatpants all day long, and more time spent on choosing a wine than making dinner. Pork tenderloin is a perfect protein for a lazy summer dinner. Now this recipe is spicy. No, I mean S-P-I-C-Y, don’t underestimate me here please.
Today I have a delicious Asian inspired recipe for Pork Tenderloin slightly modified from this recipe on The Other Side of Fifty . It’s a simple recipe that can be made with ingredients you probably already have in your fridge, which is always a plus for me! So let’s get to the recipe! 1 Pork tenderloin (.4 kg approx) 3 Tbsp Soy Sauce 2 Tbsp Sesame Oil 2 Tbsp Oyster Sauce (in place of Worcestershire Sauce) 1 Tbsp Brown Sugar 1/2 Tsp Onion Powder 2 Cloves Minced Garlic 1 Tsp Black Pepper 1 Tbsp Chili Garlic Sauce (Optional – Spicy) 1/2 Tbsp Corn Starch 1/2 Cup Chicken or Beef Broth
I’m off to BlogHer 2011 tomorrow, courtesy of Knorr ! If you will be attending, please come up to me and say hi! You can also come watch me cook my Weeknight Chicken & Mushroom Pho live at the Knorr Kitchen Booth (in the exhibit hall, booth #115) at 11 AM on Saturday, August 6th! I’m very excited, and, of course, very nervous, but either way, I’m thrilled to be a part of this competition and I can’t wait to attend my first BlogHer conference. I wanted to cook something comforting, seeing as how I will be gone for four days without Kramer, which rarely happens. I’m really going to miss him!
Here’s a healthy dinner idea with a recipe for leftovers. This week, because I love this book so much, I’m almost entirely cooking out of “Cooking Light Way to Cook”. I decided you need this book too.
Now that I live in Southern California, I’ve been diving into the world of Mexican food. I’ve shared with you before that I’ve never been a fan, until recently. Ben is partially responsible for my conversion, but I think the other reason is because I’ve finally been exposed to good Mexican food.