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.
1 1-lb. pork tenderloin
2 tablespoons packed light brown sugar, divided
¼ teaspoon crushed red pepper (optional)
¼ cup plus 2 Tbsp. beef stock, divided
3 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
¼ canola oil, divided
1½ cups long-grain white rice
1 large carrot, cut into matchsticks
1 English cucumber, cut into half-moons
Sat fat 2g
How to Make It
Season pork with 1 tablespoon sugar and the crushed red pepper, if desired, in a 5-to 6-quart slow cooker. Add ¼ cup stock. Cover and cook on low for 5 hours.
Meanwhile, whisk soy sauce, vinegar, 2 tablespoons oil, and remaining 2 tablespoons stock and 1 tablespoon sugar in a small bowl until sugar dissolves; set aside.
Cook rice according to package directions. Meanwhile, slice cooked pork crosswise into 3-inch pieces, then pull pieces apart with two forks to shred.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add pork and cook, without stirring, until well browned on bottom, about 3 minutes. Stir in half of the soy sauce mixture and cook until liquid thickens, about 1 minute. Remove from heat.
Spoon warm rice onto serving plates. Top with pork, carrot, and cucumber. Drizzle with remaining soy sauce mixture.
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