Some Dishes are Worth Extra Effort
Cheater’s Pulled Pork Tenderloin
- two trimmed pork tenderloins
- a cup of your favourite barbeque sauce
- Take two trimmed pork tenderloins and put them in an oven-safe baking dish.
- Top with about a cup of your favourite barbecue sauce.
- Secure dish with a tight-fitting lid. Bake in a 200-225 degree F oven for five or more hours. (I just put it in the oven in the morning and leave it there until mid to late afternoon).
- After it is finished cooking, pull the pork with a few forks (it will “pull” apart very easily) and let it sit in the barbecue sauce (it won’t be as thick) to soak up the juices and flavour.
- That’s it. Serve it with cornbread (or store-bought rolls if you’re in a hurry) and a salad.
This pulled pork “recipe” also works well with pork chops or inexpensive, tough cuts of meat. Feel free to experiment with the sauces that you use as well. You know all of those half-empty jars of chutneys or cheese accompaniments in your fridge that you’re not sure what to do with? Throw them in.
This recipe was first published on November 19, 2008 by Dana in the Waterloo Chronicle.