Passion Project: Shredded Pork Tenderloin over Rice and Greens

It all started with a craving. A pulled pork sandwich kind of craving. I don’t know where it came from, but I know that I suddenly needed one. Have you ever made pulled pork at home though? Not only does it take forever, but it also requires one of the largest cuts of meat there is: pork shoulder. I neither had the time, nor the appetite to cook a whole shoulder. So what could I do? Pulled pork is typically made from the shoulder because of its high fat content. When cooked at a low temperature for an extended period of time, the fat slowly melts and the meat strands fall apart. Could I get this result with another cut?

I started thinking about cuts that could give me the shreddy, tender pork that I was craving. Luckily for me, my problem could be resolved using tenderloin. So after exploring pork sausage, chops, and belly, I tried this new cut today. When cooking for one, tenderloin is definitely more manageable than shoulder. It’s a smaller cut that’s somewhat naturally shreddy. It is also much leaner than shoulder, but prepared right it can still be unbelievably tender. I mean, just look at that one-pot wonder!

People usually dismiss tenderloin precisely because it doesn’t have the fatty quality of most pork cuts. Sure, it can be dry. It’s much easier to overcook because it has a lower fat content, so it requires a much quicker cooking time. But fear not, my cooking technique prevents it from being overcooked! Poaching > roasting. Much like braising, I cooked it in broth until I could shred it with a fork, and then put it back in the sauce to let it soak up even more flavor. Basically, the longer you cook it for, the better it will be. Now I know that tenderloin can become incredibly tender and flavorful in a shorter time than a shoulder roast. I’ll be sure to use this technique when my “shreddy pork cravings” kick in again. Bon appétit!

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Total time: 50 minutes

Ingredients: 

• 5-6 oz. pork tenderloin, cut in half
• 1/4 cup brown rice, dried
• 1/2 cup water
• 1-1/3 cup vegetable broth
• a handful of Swiss chard, chopped
• 1/2 yellow onion
• 1 garlic clove
• 1/4 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp cinnamon
• 1 tbsp apple cider vinegar
• olive oil
• sea salt and black pepper

Directions:

1. Mince the onion and smash the garlic. Brown them with olive oil and salt, in a large pot over medium-high heat. After a few minutes, add the spices and give it a stir.
2. Pour about 1 cup of the broth and the apple cider vinegar, then add the pork. Bring to a simmer, cover, and let it cook for about 20 minutes. Then, add the Swiss chard and the remaining broth, and cook for another 10-15 minutes.
3. Meanwhile, cook the brown rice. Cover the grains with water, bring to a simmer and wait until all the water is absorbed (about 15-20 minutes).
4. After 30 minutes or so, take the meat out one piece at a time, and shred it using two forks. Put the shreds back in the pot as you go so that they soak up the sauce. Cover, and cook for a final 5-10 minutes. Adjust the seasoning.
5. Serve the shredded meat over a base of rice, onions and greens. Garnish with a good spoonful of sauce, and some more black pepper. Enjoy!

Temps Total: 50 minutes

Ingrédients: 

• 150g de filet mignon de porc, coupé en 2
• 1/4 tasse de riz brun, sec
• 1/2 tasse d’eau
• 1-1/3 tasse de bouillon de légumes
• une poignée de blettes, en morceaux
• 1/2 oignon jaune
• 1 gousse d’ail
• 1/4 c.c de cumin en poudre
• 1/2 c.c de piment de Cayenne
• 1/4 c.c de cannelle
• 1 c.s de vinaigre de cidre
• huile d’olive
• sel de mer et poivre noir

Étapes:

1. Émincez l’oignon et écrasez la gousse d’ail du plat d’un couteau. Faites les revenir dans une grande casserole à feu vif, avec de l’huile d’olive et une pincée de sel. Après quelques minutes, ajoutez les épices et mélangez.
2. Versez 1 tasse de bouillon dans la casserole, le vinaigre de cidre, et le porc. Faites frémir, couvrez, et laissez cuire pendant 20 minutes. Puis, ajoutez les blettes avec le reste du bouillon, et laissez cuire encore 10-15 minutes.
3. Pendant ce temps, faites cuire le riz brun. Recouvrez les grains avec 1/2 tasse d’eau, faites bouillir et attendez que toute l’eau soit absorbée (15-20 minutes environ).
4. Sortez les morceaux de viande un par un et effilochez les à l’aide de deux fourchettes. Remettez les filaments dans la casserole au fur et a mesure, de sorte qu’ils absorbent le plus de sauce possible. Couvrez, et laissez cuire 5-10 minutes de plus. Assaisonnez.
5. Servez le filet mignon effiloché sur une base de riz, d’oignons, et blettes. Garnissez de sauce et d’un tour de poivre noir. Bon appétit!