Step-by-Step Guide to Cook Yummy Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce Recipe. Sweet and Sour Pork Recipe - Sweet and Sour Pork Tenderloin. Simple Pork Tenderloin with Creamy Mustard Sauce.

You can have Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce using 23 ingredients and 22 steps. Here is how you achieve it.

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

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

The tangy sauce is seasoned with rosemary.This pork tenderloin is finished with a sweetened spicy mustard sauce with a little bit of crumbled rosemary.Serve quick-cooking pork tenderloin in a zesty Dijon mustard sauce over egg noodles for dinner tonight.Serve pork with sauce and noodles.

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

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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