Tuesday, 22 January 2013

Sweet and Sour Pork Tenderloin with Brown Rice and Sauteed Zucchini

This is one of my go to dinners. This is the first time I have made this with pork tenderloin. I've made it with chicken before and its good, but, on pork ribs, amazing. I wanted pork but not all the fat from the ribs. The tenderloin was a great substitute. It was still really yummy. This recipe originally came from my Nan who gave it to my mom and then to me. I changed up the amount of ingredients used a bit to suit my tastes. I'm sure this is something that could be easily made in the slow cooker as well.

Sweet and Sour Pork Tenderloin
Makes 6 Servings
2 cups of hot water from the tap or boiled, whichever you prefer
1/2 cup brown sugar
3 tbsp cornstarch
1 cup ketchup
1/3 cup vinegar
1 tbsp mustard
1 tbsp light soy sauce
1 tbsp BBQ sauce, your choice of flavour
2 lbs pork tenderloin

Preheat the oven to 400 F. Mix the first 3 ingredients in a baking dish until dissolved. Then add the rest of the ingredients except for the pork tenderloin. Mix well. Add the pork tenderloin. Cover. Bake for  1.5 hours. When I cook ribs I bake it for 2-3 hours, depending on the thickness of the ribs. Take out the tenderloin, and place it on a cutting board. Thinly slice the tenderloin and place it back in the sauce. Serve the tenderloin with the sauce over top.

Sauteed Zucchini
1 tbsp extra virgin olive oil
4 zucchini, sliced in half, cut into 1/2 inch pieces
1/2 tsp Mrs Dash southwest chipotle seasoning
1 tsp Mrs Dash original blend
1 tsp light soy sauce

Place the first 4 ingredients in a pan over medium high heat for 4 minutes. Stir occasionally. Add in the light soy sauce, mix, cook for another 2 minutes.

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