Monday, January 26, 2009

Balsamic Pork Loin morphed into pulled pork sandwiches on Day 2

The pork loin recipe comes from Robin Miller of Quick Fix Meals. I really love balsamic vinegar, so this is a great way to add some rick flavor. You could also do this with pork chops.

Balsamic Roasted Pork Tenderloin

Two 2 pound pork tenderloins trimmed of silver skin if necessary.
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons of honey
2 tablespoons of Dijon Mustard
2 teaspoons of chopped fresh thyme or about half as much dried.


Coat a shallow roasting pan with cooking spray. Place the pork in the pan and season the top and sides with salt and pepper. In a small bowl, whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture over the pork then roast for about 45 minutes or until an internal temperature of 165 degrees F is reached. Baste every 15 minutes if possible.

Let the pork stand for 10 minutes before slicing enough for your dinner, I think this will feed 4-6 people.

The leftover pork can be refrigerated for up to 3 days or frozen for 3 months.

Pulled Pork BBQ Sandwiches:

The 2nd pork loin from the above recipe and any leftovers
a bottle of your favorite BBQ sauce, I like KC Masterpiece
Kaiser rolls

Take the pork tenderloin and with 2 forks, pull apart the pork so it is shredded. Take the port and put it in a pot, empty the bottle of barbecue sauce in and mix. I would probably add 1/4 to 1/2 cup of water to thin it out a little if it seems too thick. Cook until warmed through and the pork is coated in the sauce.

Warm Kaiser rolls in over or toast them. Serve the BBQ pork on Kaiser rolls, I would add mustard and a pickle, but that is just me.

And there you go...2 meals and basically just one prep and a warm up!


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