Another recipe I discovered via Pinterest and oooo it’s a good one. Maybe my favourite homemade meal so far?
Crock Pot Asian Pork with Mushrooms
- 2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast) – I used 3 pork tenderloins, which worked perfectly as well
- kosher salt and fresh cracked pepper
- Non-stick oil spray
- 1 cup low-sodium fat-free chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup balsamic vinegar
- 3 tbsp agave (or sugar)
- 1 tsp hot sesame oil (aji oil) (or use sesame oil + pinch red pepper flakes)
- 1/2 tsp Chinese five spice (I used McCormick)
- 3 cloves crushed garlic
- 1 tbsp fresh grated ginger root
- 8 oz sliced mushrooms (I used baby bella)
- noodles (I used vermicelli)
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low. (My 3 tenderloins took just less than 2 hours – I’d suggest using a meat thermometer or check them periodically)
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.
Cook up your noodles according to package directions, and top the whole fabulous thing off with cilantro and scallions.
This is so very delicious, and also? Pretty, which is an added bonus. The cilantro and scallions are absolutely necessary in my books – they perfected this dish.
This one’s on our permanent menu for sure.