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If you are having trouble lately in the kitchen when it concerns obtaining your food just right, you are not alone. Many people have natural cooking ability yet not quite adequate expertise to prepare with excellence. This Pulled Pork Tenderloin In Sweet Mustard Red Kidney Bean Sauce dish is a great start, very easy to prepare as well as scrumptious.

Provide Pork Tenderloin and Sauce.
You need Port Tenderloin.
You need Butter.
Prepare Garlic.
You need Red Wine.
You need to prepare Whole Grain Mustard.
Prepare Light Soy Sauce.
Prepare Balsamic Vinegar.
Prepare Honey.
Use Natural Yoghurt.
Prepare Red Kidney Beans.
Prepare Salt.
You need Pepper.
You need to prepare Side Salad/Veg.
Prepare Spinach or Mixed Leaves.
Use Courgette.
Prepare Mushrooms.
Prepare Butter.
Prepare Feta Cheese.
Use Asparagus.
You need Teriyaki Sauce.
You need to prepare Alternatively Soft Bun.
You need to prepare Big Soft Bun.

Start with the Pork.
In a big pot with a lid, melt the butter.
Add the mustard, light soya sauce & balsamic vinegar. Stir and mix with out burning the butter for a minute.
Add the wine and bring to a simmer.
Loosely chop the garlic in to big chucks and add to the sauce..
Add yoghurt, stir in, then add salt and pepper and drizzle in a large helping of honey. Now taste, to acidic add a little more honey, to sweet add a little more soya sauce or salt..
Now add the red kidneys (drain water from the can before adding).
Final add the pork, stir and rotate the pork in the sauce. Add a lid to the pot, turn down to a low heat and leave for 3-4 hrs..
Make sure you turn the port over every half an hour and for the final 30mins remove the lid..
After 3-4hrs remove the pork and place on a chopping board, let the pork cool down and then either cut into slices or with two forks pull apart.
While the pork cools start the salad.
If you sliced the pork add a little sauce to the plate the place slices on sauce and pour more sauce on top or cut the bun in half pour sauce on top and slices and more sauce.
If you pulled the pork add it back to the sauce stir and then serve on the plate or in a bun.
For the salad/veg.
Chop the mushrooms, asparagus and courgette into chucks.
In a pan melt the butter.
Add a little salt and pepper.
I like to add teriyaki sauce (optional).
Add the chopped veg.
Cook on high heat until courgettes soften and then sprinkle in broken feta cheese..
Lay the spinach or mixed leaves on plate and toss the veg mix on top.
Serve and hopefully enjoy.

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