soy_glazed_pork_tenderloin

So my new favorite thing is Community Supported Agriculture (CSA).  More on that coming soon.  But essentially we get a new Chopped basket each week from a local farm and it is so fresh and so tasty and just so awesome.  We were out of town for the majority of last week so I was trying to cram all of these fresh greens into a few meals so we could clear out our fridge for this week's box.  We were in Pennsylvania visiting family which always means lots of pizza, cheesesteaks and desserts so, needless to say, we needed some health and this farm-share thing was just the kick in the butt I needed in order to deliver. 

The best part of these farm share baskets is that it forces us to try vegetables that we would never find or purchase on our own in our regular grocery store.  Sometimes its veggies that are great fresh, and other times I try it and realize it's in the same boat as Kale and in need of some doctoring up.  Komatsuna was that vegetable this week and this dish was it's debut performance. 

Ingredients

For the Pork

1/2 c. soy sauce

1/4 c. rice vinegar

1 T. Worcestershire sauce

1 T. Sriracha mustard

1/4 c. sesame seeds

1/2 t. garlic powder

1/2 t. ground ginger

2 - 2 1/2 lb pork tenderloins

2 green bell peppers cut into 2" chunks

1/2 c. beef stock

2 1/2 T cornstarch

1 T. water  

Extra soy sauce to taste

For the Wilted Greens

Drizzle of Olive Oil

1 t. capers

A few handfuls of whatever greens you like/have on hand.  I used a couple handfuls of Spinach, and a couple handfuls of Komatsuna.  

Splash of white wine

Salt & Pepper to taste

Directions

In a small bowl, whisk together soy sauce, rice vinegar, Worcestershire sauce, Sriracha mustard, sesame seeds, garlic powder and ground ginger. 

Spray a large slow cooker with non-stick cooking spray (better safe than sorry, am I right?!)

Pat pork tenderloins dry and place in bottom of slow cooker.  Pour enough beef stock to coat the bottom of the pot.  Spread bell peppers over and around the pork.  Pour the soy sauce mixture over the pork and peppers.   Cook on low for 6-8 hours or until internal temperature of Pork is at least 145 degrees. 

When pork is done, remove pork and peppers to a cutting board and let rest.  In a small dish, stir together cornstarch and water to make a slurry.  Whisk into sauce in slow cooker, cover, and turn to high. 

Heat olive oil over medium heat in a large saute pan.  Add capers, and give a toss.  Add greens, a splash of wine and some salt and pepper.  Stir, then cover to wilt, stirring occasionally.  Turn off heat immediately once wilted. 

Give the sauce in the slow cooker a stir, taste it and add extra soy sauce if needed.  Serve pork, peppers and wilted greens over white rice.  Top with extra sauce. 

Serves 4. 

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