Dinner Tuesday night was a creation that could be tweaked many ways!
We had Barbecue Pork Tenderloin Strips with Onions and Peppers on Ciabatta Rolls; Broccoli Slaw with Cider Vinegar & Sugar dressing; Salt and Pepper Potato Chips.
Was kinda craving pulled pork sandwiches but didn’t have the time for nice slow cooked pork shredded and sauced on a roll!
Brought home a Pork Tenderloin, trimmed it up and cut it into strips, the size I’d use for beef tips. Then I seasoned with Roasted Garlic Gray Salt, Aleppo Pepper and Black Pepper; vertically sliced ½ yellow onion and julienned one red pepper. Sauteed pork for 2-3 minutes set aside; added onion and peppers to the pan when lightly caramelized added one tablespoon tomato paste sauté for 1 minute longer; deglazed with 1/3 cup white wine; added back the meat and ½ jar of Bone Sucking Barbecue sauce. Simmered for 10 minutes; served over toasted Ciabatta Rolls.
Options: Red Onion, Leeks, Green Pepper or a combo of the colored bell peppers, Jalapeno, Minced Garlic, Kosher Salt, Paprika, Smoked Paprika, Chili Powder, Cayenne, even Taco Seasoning could be good, Red Wine, Beer, Broth or just Water, Any Barbecue Sauce and Your Favorite sandwich rolls.
My plan for the slaw was to add apples and use a Champagne/Pear Vinaigrette, but the apples weren’t up to par. Any version of coleslaw would have been appropriate, Red Cabbage and Fennel is one of my loved versions. And of course any of the millions of flavored potato chips would be perfect.
Love the adjustability of this meal. Will prepare this again, varying different elements each time. It’s one of those recipes that Nana will say: Didn’t you write down what you did last time?? Enjoy!