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How many synonyms are there for amazing: Pork Edition

I am so excited to share this recipe and beer pairing. So FREAKING excited.

But first of all, let me say that I can only take some of the credit for this recipe. I adjusted the spices and the technique a bit, but really this dynamite nosh has a previous owner, and a bit of a story.

You see, back when I lived in Boston, I had this awesome roommate, Tacy. That’s right, TACY, not Tracey, or Stacy, or what-have-you: Tacy. Tacy is an actual cook. Like cooked at a high end restaurant, has a masters degree in gastronomy, cook. She also loves beer, so she is obviously awesome. Tacy’s super cool mom, Nancy, is the originator of this lick your lips, wanna-bath-in-it’s-sauce pork. I actually made this recipe about a million years ago, and haven’t since. A modern day tragedy.

I blame my husband.

Until pretty recently, he had never eaten pork. Like, really never. So preparing an entire pork tenderloin was completely out of the question.

But somehow, very slowly he started trying things. If it was the only protein available at a dinner party, or someone else raved about it, he might take a bite. Never if I suggested it though. That would be admitting defeat. Little by little, some divine intervention occurred and he changed his mind.

And here we are today, eating BLTs and pork belly all day long (I wish).

A few months after the pork revelation occurred, I remembered this dreamy recipe. Now I could actually make it again without feeling like a selfish A-hole.

What makes this dish so good is as follows:

#1 The sauce. Oh the sauce, that sweet, sour, bubbly sauce.

#2 It slow cooks for about 3 hours, and practically falls apart just by looking at it.

and #3 (as if you need one) IT IS SO AMAZINGLY EASY.

Seriously, try it for yourself and you will not be disappointed. I tend to exaggerate a bit, but I kid not when I say that this is simply one of the best things to ever come out of my oven.

Sensational Sweet and Sour Pork

  • 1 pork tenderloin, seasoned well with salt and pepper
  • 2 cups sugar
  • 1 cup apple cider vinegar
  • 1 thin, spicy pepper, sliced
  • 1/2 tsp salt
  • 1 cup water
  • 3 tbsp cornstarch
  • 4 tbsp water
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • f1 tbsp finely grated fresh ginger. (I freeze my ginger after peeling it. This makes it super easy to grate up into any dish you want.)

Preheat a skillet (or Dutch oven) on your stove top over medium-high heat, then add a tablespoon of olive oil. Place the well seasoned pork loin in your vessel and sear well on all sides. As the meat is searing, make your sauce. Mix sugar, vinegar, sliced peppers, and salt with 1 cup water.  Stir well and simmer for about 5 minutes. In a separate bowl, combine the cornstarch and 4 tbsp water, then add to the simmering mixture. Stir until the sauce thickens, then add your spices: paprika, garlic, and ginger and stir until blended together. Let the sauce cool slightly then put the pork and the sauce all together in a oven safe vessel with lid. A Dutch oven really is the tool for the job. I use mine all the time.  Bake, covered at 300 degrees for 2 and a half to 3 hours. I  turned the meat over once halfway through.

 

 

Do you see those bubbles?

 

 

 

That juicy, fall apart interior??

 

 

We’re talking the most melt in your mouth sweet and sour pork, ever. I stacked mine on top of green beans and rice and drizzled sauce all over everything. I paired this dynamite dish with a Sixpoint Autumnation; an autumn IPA, I guess is what I’d call it. It’s one I just recently tried. Not your typical spicy fall brew, but quite tasty. Lord knows I love me some hops.

But seriously, make this, and you will experience pure pork bliss. You’re welcome.



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