Rating: 4 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
  • 15 Ratings

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.

Adam Dolge

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

576 calories; fat 17g; saturated fat 2g; cholesterol 74mg; fiber 2g; protein 31g; carbohydrates 70g; sodium 814mg; sugars 9g.
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