Tuesday, February 23, 2010

Pork Tenderloin Day 2

The Pork Tenderloin that Mr Man and I bought for our Anniversary dinner in my last post must have been from a Monstrous Pig.  Usually Kris and I split one and have very little if any left however this time we had a little more than half left when we finished.  I didn't check the weight on it this time, I am usually pretty good about that but I was shopping with Mr. Man so I was a bit distracted.

Kris and I are sometimes bad about using leftovers, I finish the meal, pack it all up and it sits in the back of the fridge until I grows enough "personality"  to file a formal protest then ultimately gets fed to the garbage disposal..  I couldn't let that happen to more than half a pork tenderloin.

The answer BBQ Pork Sandwiches!  The ingredients round 2:

Ginger Pickled Vegetables
2 Medium Carrots Shredded on a Mandolin (or by hand)
1 inch cube of Fresh Ginger shredded (same way)
1/2 medium White Onion sliced thin
1/2 Cup Rice Wine Vinegar
1/4 Cup Apple Cider Vinegar
2 TBS Balsamic Vinegar
2 TBS Honey

Ok, you ask the obvious question, "Why three types of vinegar?"

Simple, I was going to use rice vinegar but ran out and thought I would finish with cider vinegar but ran out so finished with balsamic...  Like I have said before this is a very forgiving recipe.  Cut the first three ingredients and put into a bowl then heat up the Vinegar(s) and Honey on the stove.  When it comes to a soft boil pour the mixture into the bowl with the shredded vegetables, add a little salt and set aside for about 40 minutes I put it in the fridge.

I am not showing off here, but we were out of every drop of BBQ Sauce in the house so... The Sauce:
1 cup Ketchup
1 Heavy TBS of Molasses
1/4  cup Bourbon
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Heat over medium stirring occasionally until sauce starts to thicken, maybe 20 minutes or so.

While the sauce is going it is time for the good part, the meat.  I didn't really measure but I have to say that I had about 2/3 of a pound of cooked pork tenderloin.  I started this part the best way ever... I diced a couple of slices of bacon into a small saucepan and cooked until it was almost done then sliced the pork into 1/4 inch to 1/2 inch strips and sauteed that with the bacon for a minute or two then added the BBQ Sauce. 

I made sure the pork was covered but not "over sauced" then cooked them together for 10 or 15 minutes.  The sandwich is what you see... open a bun put the pork on then top with the pickled vegetables.  The question comes up, "so how was it?" 

Really good! but quite a bit of work for just the two of us, this one will be on for a summer barbecue with with friends but I don't see it for the quiet weekend meal.


  1. Nice one Bryan, I love left over pork but I'm with you on finding containers of old food in the back of the fridge- we do what we can!

  2. I love it.That sandwich is calling out my name, and I may have to try this recipe real soon.I came across your site from the Foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and you're all set. Thanks!