Posts Tagged ‘pork tenderloin’
I know I was just complaining about the heat being back, but with rain predicted the rest of the week it’s actually staying below 90 for a few days, hooray! I’m really loving this milder summer Memphis has had thus far because that means I can turn on my oven guilt-free (and high-bill free). I should probably bake a bunch this week just in case it’s never cool again, but that also means I need to clear out some space in my freezer to store them. The three ice cream flavors I currently have in there are not being devoured fast enough! Who wants to come over for an ice cream party??
But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.
I love root beer. It is my #1 most favorite drink of all time. Want proof? I’ve been collecting all different kinds that I can find, and adding them to my Wall of Root Beer since the 6th grade!
Is that impressive or weird? I got the idea from my Dad, who collects sand wherever he goes. It’s really amazing how different sand can look from different places of the world. The same goes for root beer. People are always asking me whether there is any difference between the 60 (only 59 pictured) different types I have so far. First let me ask you this – do you prefer Pepsi or Coke? If you think there is a difference between those two colas then trust me, the range of flavor for root beer is far greater. So yes, I have had some that are amazing and wish I had a secret life-time stash of, whereas others (although few) I almost poured straight down the drain.
Despite my ridiculous love for root beer, I rarely cook or bake with it. (I also don’t like root beer candy.) But when I saw a recipe for BBQ pulled pork that used root beer, I knew I had to try it. Although I could not really taste the root beer in the finished product, I know it had something to do with how moist, juicy and flavorful the pork turned out. And it was so easy! Thanks for the great recipe Chritsy at Girl Who Ate Everything!
Served with roasted potato salad (post tomorrow).
2lb. pork tenderloin (pork shoulder or butt can also be used)
12 oz. can of root beer
18 oz. bottle of barbecue sauce
8 hamburger buns
- Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
- After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Source: The Girl Who Ate Everything