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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pulled pork tenderloin in sweet mustard red kidney bean sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now Final add the pork, stir and rotate the pork in the sauce. See recipes for Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce too.

To begin with this recipe, we have to prepare a few components. You can have pulled pork tenderloin in sweet mustard red kidney bean sauce using 23 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce:
  1. Prepare Pork Tenderloin and Sauce
  2. Get 500 grams Port Tenderloin
  3. Prepare 50 grams Butter
  4. Prepare 6 clove Garlic
  5. Make ready 1 cup Red Wine
  6. Take 2 tsp Whole Grain Mustard
  7. Prepare 4 tbsp Light Soy Sauce
  8. Get 2 tbsp Balsamic Vinegar
  9. Prepare Honey
  10. Make ready 4 tbsp Natural Yoghurt
  11. Make ready 1 can Red Kidney Beans
  12. Make ready Salt
  13. Take Pepper
  14. Make ready Side Salad/Veg
  15. Take 1 packages Spinach or Mixed Leaves
  16. Get 1 each Courgette
  17. Take 1/2 packages Mushrooms
  18. Get 25 grams Butter
  19. Take 25 grams Feta Cheese
  20. Make ready 1 bunch Asparagus
  21. Take 1 tbsp Teriyaki Sauce
  22. Get Alternatively Soft Bun
  23. Take 1 Big Soft Bun

Pour sauce over sliced tenderloin to serve. What to Serve Mustard BBQ Sauce With. Our favorite thing to serve mustard bbq sauce on is pulled pork. You can make slow cooker pulled pork (we even have a sugar free pulled pork and Instant Pot Pulled Pork).

Instructions to make Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce:
  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

This sauce is also good on barbecue bacon burgers, shredded chicken, roast beef and on smoked turkey. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. Return to slow cooker; heat through. In fact, you only need two ingredients — pork and a vinegar-based barbecue sauce — and all you have to do is add both to the slow cooker. This Pulled Pork made in a slow cooker may well be the most tender, moist, and flavourful you've ever had in your life!

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