Sweet and Spicy Pork Tenderloin
When you think of pork tenderloin, all too often what comes to mind is a dry, round slice of unappetizing meat. Here the opposite is the case. A pound of tenderloin is braised in a brown sugar and soy-spiked beef stock in a slow cooker until the meat is meltingly tender. So tender, in fact, that you can shred it easily with forks. Served with fresh cucumber and carrots over hot rice, this meal is both comforting and fresh—a balance that’s often difficult to find. Leftovers would be delicious in as a fried rice, or tossed with fresh cilantro and greens for a filing salad.
