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Sunday, September 20, 2009

Shredded Pork Tenderloin With Spaghetti Squash

2 Pork Tenderloins
1/4 Cup Hoisin Sauce
1 TB Tomato Sauce
1 TB Soya Sauce
1 tsp honey/sugar/brown sugar
1 tsp fresh ginger, peeled & grated
2 garlic cloves, crushed

1/4 Cup Soya Sauce
1/4 Cup Rice Vinegar
1 TB Sesame Oil
1 whole spaghetti squash
2 large carrots, peeled & grated
1 small bunch green onions, sliced
1/4 Cup fresh cilantro


1) Place the pork tenderloins and the next 6 ingredients in the slow cooker. Cook on high for 1 hour, then reduce heat to low for another 5 hours.
2) Remove the pork from the slow cooker and let stand for 10 minutes while you do the following steps.

3) Liberally stab your spaghetti squash all over to prevent it from exploding. Microwave on high for 12 minutes.

4) Meanwhile, to the liquid remaining in the slow cooker, stir in soya sauce, rice vinegar, and sesame oil. Cover and cook on high for 10 mins

5) Shred the tenderloins with two forks.

6) Return the shredded pork to the sauce in the slow cooker along with the shredded carrot and sliced green onion.

7) Cut the cooked spaghetti squash open lengthwise. Be careful! It will be hot hot hot. Scoop out the middle stringy gunk with the seeds and discard. Pull the "noodles" away from the sides with a fork and scoop out with a spoon.
8) Serve the shredded pork over the spaghetti squash noodles, garnish with fresh cilantro, and enjoy like the happy guy at the top!

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