SHREDDED PORK TENDERLOIN RECIPES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

Steps:

• You will need a slow cooker/instant pot to make this recipe.
• There are several types of pork that make a good BBQ. So, if you do not have a pork tenderloin on hand, try one of these substitutions: • shoulder butt roast • pork shoulder • pork butt (Boston butt) • picnic roast • pork tenderloin The reason I am using a tenderloin is because it is the leanest of all the choices, so it is a healthier choice.
• I used two BBQ sauces for this recipe (5 ounces of each). https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/slow-cooker-essentials-mouth-watering-bbq-sauce.html?r=23 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/condiment-essentials-andy-s-all-round-sauce.html?r=1 However, if you have a favorite of your own… use it.
• Can you freeze this recipe? Absolutely. If you are using freezer bags, it will keep for 3 – 4 months. If you are vacuum sealing, it should be good for 10 – 12 months. If you just place it in the refrigerator, it should last 3 – 5 days. Note: Recooking meat tends to make it tough, so be careful not to “cook” it again during the heating process… just get it hot.
• Can I pressure cook/instant pot this recipe? Yes, you can. So, if pressed for time, and you want to make this using pressure. Just weigh the tenderloin, set your cooker to high, and use 20 minutes per pound to have it cooked through and sliceable, and to make it fall-apart-tender cook it for 40 minutes per pound.
• Sauce at the beginning or end? I add the sauce at the beginning of the process because I believe it helps to flavor the pork. You could, however, add the sauce after the pork has been cooked and shredded. Why? Well, it is very difficult to overcook pork in a slow cooker; however, if it is left in too long, the possibility exists of burning the sauce. Another reason might be that some of the folks you are serving do not like BBQ sauce. So, you can cook it, shred it, and serve the sauce on the side. If you are cooking it without the sauce, you will need a cooking liquid. You could use water or broth, but I like to slow cook this using a bottle of beer… yummy. Once it is ready, you drain off the beer/water/broth, and serve it with the BBQ sauce. You will want to heat the sauce up in a small saucepan before serving.
• Gather your ingredients (mise en place).
• Add the pork loin to the bowl of your slow cooker/instant pot.
• Combine the remainder of the ingredients in a small bowl or measuring cup.
• Pour over the pork tenderloin.
• Actually, you could mix the sauce ingredients in the cooker bowl, and then add the pork. That will give you one less bowl to clean.
• Make sure the tenderloin is covered with the sauce.
• Place into the slow cooker/instant pot and set to low.
• Cook for 4 – 6 hours, or until the tenderloin is easy to shred with a fork. The internal temperature should be at least 145f (52c).
• PLATE/PRESENT
• Slice or shred and serve anyway you desire. Enjoy
• Keep the faith, and keep cooking.