Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce
Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce

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Alright, don’t linger, let’s approach this pulled pork tenderloin in sweet mustard red kidney bean sauce formula with 23 components which are absolutely easy to have, and we have to process them at the very least through 22 actions. You should devote a while on this, so the resulting food could be perfect.

Composition for Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce:
  1. Give - Pork Tenderloin and Sauce
  2. Make ready 500 grams of Port Tenderloin
  3. Get 50 grams of Butter
  4. Need 6 clove of Garlic
  5. Get 1 cup for Red Wine
  6. Make ready 2 tsp Whole Grain Mustard
  7. Give 4 tbsp of Light Soy Sauce
  8. You need 2 tbsp - Balsamic Vinegar
  9. Provide Honey
  10. Provide 4 tbsp Natural Yoghurt
  11. Prepare 1 can Red Kidney Beans
  12. You need of Salt
  13. Make ready Pepper
  14. Make ready for Side Salad/Veg
  15. Prepare 1 packages Spinach or Mixed Leaves
  16. Need 1 each - Courgette
  17. Give 1/2 packages - Mushrooms
  18. Require 25 grams - Butter
  19. Take 25 grams of Feta Cheese
  20. Get 1 bunch - Asparagus
  21. Give 1 tbsp for Teriyaki Sauce
  22. Make ready for Alternatively Soft Bun
  23. Give 1 of Big Soft Bun
Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce making:
  1. Start with the Pork
  2. In a big pot with a lid, melt the butter
  3. Add the mustard, light soya sauce & balsamic vinegar. Stir and mix with out burning the butter for a minute
  4. Add the wine and bring to a simmer
  5. Loosely chop the garlic in to big chucks and add to the sauce.
  6. Add yoghurt, stir in, then add salt and pepper and drizzle in a large helping of honey. Now taste, to acidic add a little more honey, to sweet add a little more soya sauce or salt.
  7. Now add the red kidneys (drain water from the can before adding)
  8. Final add the pork, stir and rotate the pork in the sauce. Add a lid to the pot, turn down to a low heat and leave for 3-4 hrs.
  9. Make sure you turn the port over every half an hour and for the final 30mins remove the lid.
  10. After 3-4hrs remove the pork and place on a chopping board, let the pork cool down and then either cut into slices or with two forks pull apart
  11. While the pork cools start the salad
  12. If you sliced the pork add a little sauce to the plate the place slices on sauce and pour more sauce on top or cut the bun in half pour sauce on top and slices and more sauce
  13. If you pulled the pork add it back to the sauce stir and then serve on the plate or in a bun
  14. For the salad/veg
  15. Chop the mushrooms, asparagus and courgette into chucks
  16. In a pan melt the butter
  17. Add a little salt and pepper
  18. I like to add teriyaki sauce (optional)
  19. Add the chopped veg
  20. Cook on high heat until courgettes soften and then sprinkle in broken feta cheese.
  21. Lay the spinach or mixed leaves on plate and toss the veg mix on top
  22. Serve and hopefully enjoy

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