Thai Pork, It's what's for Dinner


Doing my best these days to make sure that I plan for dinner as I am eating my breakfast since nothing is worse than planning for dinner as you looking in the freezer at  6 7 8 pm for an evening miracle and then once again announce that you will be having omelets for dinner!

I had tonight's dinner in the bag  slowcooker before I was even finished with my Rice Krispies.

1 pork tenderloin ( both halves)
12 cloves off garlic ( yes, I buy mine pre-peeled - sue me!)
1 package Thai  sweet chili sauce

Ok.. I will be the first to say that while I like the ease of the slowcooker I could not eat all slow cooker meals so I pull mine out about 2x a month for just the right recipes, this being one. The slowcooker is perfect for keeping meat moist and a low temp and that is what this pork needs to be pullable and tender.

Ok.. this is easy peasy, put a bit of oil in the bottom of your slowcooker and then throw in the peeled garlic cloves..yes 12, they will be come VERY mellow after cooking for 6+ hours so this number is perfect.
Put in the tenderloins after removing any extra fat or sliver skin
Add 1/2  a packet of the thai sauce ( I like a medium heat sauce for this long cook process since the flavors get dulled down, we will use the remaining part of the packet at the end to brighten the flavor)

That's it!  now put on the lid and turn the cooker to med or high for 6 hours. Each slow cooker is different so if you know  yours is just tooooo hot on high make sure to use medium.  My cooker is not so hot on high so I use it at that level.

6 hours go by...
tick tock tick tock tick tock tick tock

Ok.. pull the pork out and let it rest on a sheet of foil. Turn off the crockpot and let the sauce cool for a bit. After the pork can be handled use a fork and " pull it"  ( rake it apart with a set of forks) and return it to the liquid. If you want now is the time to add the reserved sauce to brighten up the flavor ( I do) also add salt as needed. ( I don't cook with more salt since it tends to toughen the meat)  If I have it I will aslo add some fresh minced Thai Basil.

Hold the pork on low until you are ready to eat or cool and store in refrigerator.

We serve  this  with chopped up cilantro over Jasmin rice or in the form of a wrap using asian style pancakes

Happy Eating!
















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