How to Make Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce Homemade

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Walk up the stairs. Instead of choosing the elevator, ascend the stairs to your floor. While this will be hard to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the higher floors, you can still get out of the elevator early and climb up the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let's go back to pulled pork tenderloin in sweet mustard red kidney bean sauce recipe. You can have pulled pork tenderloin in sweet mustard red kidney bean sauce using 23 ingredients and 22 steps. Here is how you do that.

The ingredients needed to cook Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce:

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

Steps to make Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce:

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.

Combine apple cider vinegar, water, red pepper flakes, and brown sugar in small sauce pan. Place pork on grill rack coated with cooking spray. This recipe is a classic Carolina mustard based BBQ sauce. Tangy, sweet with a little heat, this mustard sauce is awesome on pulled pork, sausages, burgers hot dogs and more. I have another BBQ sauce, which is awesome with pulled pork, that I call Carolina Red Sauce and it is popular in places like Piedmont and Lexington.

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