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Pork Three Ways
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Pork Three Ways

September 8, 2015 2

PORK THREE WAYS

As always, at the top of each month, I like to share a new recipe! For those who watch Master Chef or any other fancy cooking show, this is NOT to be confused with something you might find there. This is my attempt at taking a delicious cut of meat and stretching it as FAR as it can possibly go. For those who plan out their meals each week, Pork Three Ways can easily be your Monday, Tuesday and Friday dinner!  Here is how I got three meals out of one Pork Tenderloin last week!

It all starts with the Tenderloin in the Crockpot. Oh yes, one of my favorite tools in my kitchen!

The Pig:

If you already have your own “method of madness” to cooking your pork, by all means go with it. Mine tends to vary, based on what I have in my fridge, freezer or pantry. For example, I may have a half a container of chicken stock hanging out in my fridge, or some leftover white wine, so I like to use that stuff up. I’ll also hope to find some onion and fresh herbs in my fridge that I can chop up. I’ll find my other spices in the pantry. But why the freezer? For starters, I have chicken stock in ice cube trays, but what I really look for are my frozen zip loc bags of leftover crockpot stock from previous dinners.

The number one reason why I can’t replicate my crockpot pork 100%, is because I recycle my stock. The flavors of the broth, leftover from an afternoon in the crockpot, are simply too good to waste. I save them for a rainy day. Regardless, the pork comes out delicious every time!

My favorite way to cook the pork is to submerge it completely in chicken broth and white wine. I use at least a half a bottle of wine to tenderize the meat and add to it, chicken broth until the liquid has completely covered the pork loin. In goes the spices. Keep it simple and go with salt, pepper, coriander seeds, and thyme. (Not too much salt though, your chicken stock has plenty!) I usually top it with sliced yellow onion and cook on low for 4 hours. At the four hour mark, check it out and if you feel it needs some more time, add one more hour.  Just remember to NOT overcook this lean meat!

NIGHT ONE DINNER RECAP:

Sliced Pork Tenderloin over Rice and Vegetables
Needed:

Pork Tenderloin
1/2 Bottle White Wine
3-4 cups of Chicken Broth
Coriander Seeds
Thyme
Salt and Pepper To Taste
Rice
Veggies

The next day, take your pork tenderloin leftovers from the crockpot and split in half.  Half will go into a bowl immediately and the other half will be put away in a food storage container. Shred the pork sitting in bowl and add in a can of corn and queso fresco. My favorite is Cacique Ranchero Queso Fresco which can be found at either Costco or your local grocery store. (side note: If Enchiladas aren’t your thing, this cheese would be great with Pork Quesadillas too!)

queso fresco

Prepare whatever enchilada sauce you prefer: white cheese, green tomatillo, or red chile. I opted for a simple red chile enchilada sauce. Trust me, there are MANY recipes out there from EASY to DIFFICULT on red chile enchilada sauce.

CHOOSE THE ONE YOU HAVE TIME FOR AND JUST GO WITH IT!

If your red chile sauce comes out tasting too much like chile powder, dilute it a bit with the pork broth from the crockpot… promise this works!  On a work space, line up either your corn or flour tortillas and stuff with the pork/corn/cheese filling. Line up the stuffing down the middle, close up your tortilla and turn them over to hold them. Don’t worry if a bit of your stuffing comes out. Ladle a cup or so of the enchilada sauce into a baking dish to cover the bottom. Heat up 2 tablespoons of vegetable oil in a frying pan and gently fry each individual enchilada on both sides before lining them up in baking dish. Cover with sauce, per your taste and top with a shredded mexican cheese mix. Bake covered with aluminum at 350 degrees for 20 minutes and than BROIL for 3-5 minutes uncovered to brown the cheese.

NIGHT TWO DINNER RECAP:

Pork and Corn Enchiladas served with a Green Salad
Needed: 

Leftover Shredded Pork Tenderloin
Corn or Flour Tortillas
Can of Corn
Queso Fresco
Enchilada Sauce
Shredded Mexican Cheese Mix
Vegetable Oil

enchiladas
Since you probably don’t want to completely bore your family with Pork, hold off on this next dinner for an easy Friday night! Chop up the delicious leftover pork from fridge, add your favorite bbq sauce or make your own and enjoy Chopped BBQ Pork Sliders! Pair it with some yummy french fries and the family will give you a mommy medal! “Yea Mom! You made us fries!”  I love making my own simple BBQ sauce, so here is a how I throw it together.

Brianna’s BBQ Sauce: 

1 small can of tomato paste
1/2 cup brown sugar
1/2 cup honey
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp ground ginger
1/2 cup either fresh squeezed orange juice or store bought
1/4 cup apple cider vinegar
1/2 cup dijon mustard
1/2 cup soy sauce

Mix the above in a small pan, bring to a boil and simmer for 10 minutes.

NIGHT THREE DINNER RECAP:

Chopped BBQ Pork Sliders & French Fries
Needed: 

Leftover Shredded Pork Tenderloin
Hamburger/Slider Buns 
BBQ Sauce
Potatoes to make fresh french fries or store bought fries

There you have it! Three Days of Pork! And if you don’t eat pork, sub ANY and ALL of the above for a Beef Shoulder!

Happy Eating and Menu Planning! Ciao, Brianna

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There are 2 comments

  • LILY says:

    I love the repurposing of this easy to make crockpot pork! Easy, fast, convenient! Sounds super yummy too! XO

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