It’s Super Bowl weekend! I am not a big NFL football fan. I love the CFL and looking forward to a better season with the Bombers this year in our new stadium. But it is the Super Bowl and you got to love a good game and the half time show.
My brother loves NFL and we always get together as a family to watch the game. So typically, my family is watching the game and I am in the kitchen making snacks and dinner that suits eating in front of the TV. This is not typical for us at my house. We eat at the table as a family, no TV or radio on and the iPhone is put away. It’s just us trying to catch up on the day. For game day events, we make an exception. But for me, I am in the kitchen, the kids are playing and everyone else is glued to the TV.
So this year, I am making Saucy Pulled Pork Tenderloin with Cabbage Slaw. It’s rich, healthy and each person can put together their own creation in the kitchen.
What I find to be our family tradition is that my brother and I have a bet on who wins and the loser does the dishes. Game Time: 6:30 pm ET in New Orleans with San Francisco 49 ers’ and Baltimore Ravens fighting it out on the field.
Who are you cheering for? I think Jennifer will be cheering for the Ravens. She loves purple!
Be Well…Ellen
Saucy Pulled Pork Tenderloin with Cabbage Slaw
This is a great idea for a dinner party. Your guests will be amazed at the array of flavours in this dish!
Heart and Stroke 2012
Yield: Makes 10 servings
2 Tbsp canola oil 30 mL
2 lbs pork tenderloin 1 kg
1/4 tsp ground pepper 1 mL
1 small onion, diced 1
1 clove garlic, minced 1
1 can (28 oz/796 ml) crushed tomatoes 1
1/2 cup water 125 mL
1 Tbsp molasses 15 mL
2 Tbsp brown sugar 30 mL
2 tsp coarse mustard 10 mL
1 tsp smoked paprika 5 mL
1/8 tsp cayenne pepper 0.5 mL
In a large, non-stick frying pan heat canola oil over medium high heat. Season tenderloins with pepper. Cut tenderloin into 10 slices. Sear pork on all sides until just browned. Remove tenderloin from the pan and set aside. Add diced onion and garlic to the pan and sauté, until translucent, about 2 – 3 minutes. Add crushed tomatoes, water, molasses, brown sugar, mustard, smoked paprika and cayenne pepper. Stir to combine and place over medium heat. Simmer 3 – 4 minutes. Return tenderloin to the pan. Continue to simmer mixture, covered, until tenderloin is tender, about 25 minutes. Transfer pork to a cutting board and shred. Continue to simmer the sauce over low heat, uncovered, until reduced, about 20 minutes. Transfer pork back into the sauce.
Coleslaw
1/4 head small cabbage, shredded 1/4
1 small carrot, shredded 1
2 Tbsp canola oil 30 mL
2 Tbsp cider vinegar 30 mL
1 tsp sugar 5 mL
1/4 tsp celery seed 1 mL
In large bowl, combine cabbage, carrot, canola oil, cider vinegar, sugar and celery seed. Stir ingredients well to coat cabbage. Refrigerate until ready to use.
Serve pork on whole wheat buns, top with slaw.
