Confession: I just ate this photo shoot.
Pork tenderloin is on special this week and that makes me happy. I know, it’s the little things in life, right? I love pork tenderloin. It’s one of the favorite meats served ‘round these parts. I’m forever trying to find different and exciting ways to jazz it up – I have an old standby (the Honey-Gingered recipe that can be found in the archive on your right), but if I made that ev’er single time pork tenderloin came on special, you’d all be ‘bout ready to string me up.
Today’s version is a riff on Ca’lina barbecue (that’s whah I’m tawking in a Suthehn’ ac’see’ent). Eastern Carolinians are known for their vinegar based sauces and mops. This thin and tangy version is purty good, although it wasn’t a home run with the entire DamFam. No Thank You Boy turned up his nose and immediately went the pb&j route (which honestly, I don’t have a problem with, as long as he makes it himself and doesn’t leave a sticky purple knife on my counter). The middle child liked it ‘okay’, but the youngest scarfed up an en-tire sandwich in five minutes flat. A direct quote from her: “Wow, this chicken (gulps milk) is really good!” (wipes nose)
The milk gulping and nose wiping were because this sauce packs some heat, so watch out. I think it’s mellowed a bit as it’s sat in the fridge overnight; last night I thought it was a weeeeee bit vinegar-y. Maybe next time I would tweak it with a smidge of brown sugar to cut the tang. The lemon coleslaw is a nice, cool contrast to the spicy pork – I highly recommend it!
The original recipe calls for wrapping the shredded pork in lavash, which is Middle Eastern-style flat bread; you can find it on the shelf at the deli counter at Sendik’s. I had large flour tortillas I needed to use up, and the punks had theirs on hamburger buns. You can use whatever honks yer’ hooter!
SHREDDED PORK WRAPS WITH LEMON COLESLAW
- 1 onion, chopped (sweet onions are on sale this week, 3/3/10 to 3/9/10)
- 1 clove garlic, minced
- 1 T. olive oil
- 2 T. cider vinegar
- ¼ c. ketchup
- 2 T. ketchup-style chili sauce
- 2 t. Worcestershire sauce
- 1 t. Tabasco
- ¾ c. water
- ½ t. salt
- ¼ t. black pepper
- 1 – 12 oz. pork tenderloin, cut in half (on sale this week)
- Lavash, large flour tortillas, or hamburger buns for serving
- Lemon Coleslaw, recipe follows
Cook onion and garlic in oil in a 3-4 quart heavy pot over moderate heat, stirring, until golden brown, about 8 minutes. Stir in remaining sauce ingredients and simmer (covered) 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
Transfer pork with tongs to a cutting board. Puree cooking liquid in a blender until smooth (USE CAUTION when blending hot liquids; start the blender on low and leave the lid slightly ajar to allow the steam to escape before you ratchet up the speed) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers and add to the sauce. Simmer just until pork is heated through.
Divide pork mixture among lavash, tortillas, or buns and top with some coleslaw, then wrap up and serve.
Source: adapted from epicurious.com
- 1/2 – 14 oz. bag of coleslaw mix (cabbage and carrots)
- 3 scallions, thinly sliced
- ¼ c. chopped fresh parsley (because I am a fool for it, I used cilantro)
- 2 T. sour cream (Daisy brand is on sale)
- 2 t. mayonnaise
- ½ t. lemon zest
- 1 t. sugar
- 3 T. water
- ¼ t. salt
- 1/8 t. pepper
Place the coleslaw mix, scallions, and parsley in a mixing bowl and toss to combine. In a small mixing bowl, combine sour cream, mayonnaise, lemon zest, sugar, water, salt and pepper and stir until sugar dissolves. Taste and adjust seasonings. Pour over coleslaw mixture and toss to combine. Chill for one hour to allow flavors to blend. Serve with shredded pork.
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