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

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

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