The technique came from an issue of Cook's Country I freeloaded a couple months back when I attended a "focus group" at their tasty headquarters. You are crazy if you think that, when they said, "Sure, take whatever magazines you like," I didn't swipe every single copy of every single issue on display. My near-embarrassment was outweighed by the bazillions of good dinners I knew would come from it. I should start carrying a bigger purse for times like these.
Another thing about David you should probably know is that he is a marketer's dream. This is the man advertisements were made for. Commercial for McDonald's? He's out the door for a Big Mac. Checkout counter batteries? He probably needs more. Ad in the paper for enchanting travel location? He's already bought tickets. So when we witnessed a barbecue-off on TV recently, it was all he could do to wait until dinner time to eat.
Alright the genius of this meal is twofold: (1) store bought barbecue sauce of your choosing [we really liked Stubbs] and (2) pork tenderloin. This cut of the pig goes a long way toward approximating the tenderness of slow-cooked meat without all the time needed to achieve it.
Faux Pulled-Pork Barbecue
(Adapted from Cook's Country; serves 2; start to finish - 20 minutes or less)
1 pork tenderloin
1 tsp chili powder (less if your chili powder is super hot)
1 tsp paprika
1 tsp garlic powder
1/2 cup (or so) bottled barbecue sauce
- Trim silver skin and visible fat from the pork tenderloin and cut into 1-inch slices. Whisk together spices and toss pork slices in mixture. Heat 1 Tbsp oil in a large skillet over medium-high heat. Place pork slices in a single layer and cook 5 minutes; flip and cook 5 minutes more. Remove to a large plate or bowl.
- Reduce heat and add barbecue sauce (to warm). Meanwhile, take two forks and shred the tenderloin into bite-size pieces. Return to sauce and stir altogether until heated through.
- Serve over a big piece of toast or on buns with cole slaw.