For this soft and juicy dish “ragged pork” pork is taken tenderloin is an unusual choice. Large pieces of meat are stewed in a spicy sauce, then using two forks it is divided into fibers. AT the result is tender meat with a rich aromatic dressing. The finishing touch will be a crispy mustard broccoli salad sauce. Nutritional value of one serving: (total 6) Calories 289, total fats 8 g., saturated fats g., proteins 2one g., carbohydrates 36 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1hour. 10 min. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr pork tenderloin, cut into 4 parts
- 3 tsp vegetable oil
- 2 cloves of garlic, chopped
- 1 small onion, chopped
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1.5 tbsp. chicken broth
- 1/3 Art. ketchup
- 2 tbsp. l molasses
- 1/3 Art. plus 1 tbsp. l cider vinegar
- 1 tbsp. l whole grain mustard
- 170 gr Cole Slow Cabbage Salad with Slaw broccoli
- 6 whole grain hamburger buns, cut in half
Recipes with similar ingredients: pork, hamburger buns, chili seasoning, cumin, cinnamon, ground cayenne pepper, apple vinegar, ketchup, molasses
Recipe preparation:
- In a large cauldron, heat over 2 tsp over medium heat. oils. Add garlic and onions, season with salt and pepper. Cook about 5 min until soft and slightly ruddy.
- Add chili powder, cumin, cinnamon and cayenne pepper, fry another 1 min. Stir in the broth, ketchup, molasses and 1/3 tbsp. vinegar. Bring to a boil and add pork. Tomite under cover for about 20 minutes. until the meat is soft and cooked.
- Meanwhile, in a large bowl, mix the mustard with the remaining 1 hour. l oil and 1 tsp. vinegar. Add broccoli salad and well mix. Salt and pepper.
- Put the meat on a cutting board and let lie for 5 minutes. Raise the fire under the cauldron to moderately high and cook the sauce about 5 minutes before thickening.
- Divide the meat with 2 forks into large fibers and return to thickened sauce. Mix well and cook with a slight boil 10 minutes, stirring occasionally so that the meat absorbs the sauce. Serve on buns with salad, adding it to a sandwich or laying out separately.
