Are you sick of the sweets overload from Valentine’s Day yet?

Me too.  Me either.

We enjoyed a romantic quiet Valentine’s Day that started with my dropping a can of artichoke hearts on my foot.  Love hurts. 

I proceeded to cook dinner for Lloyd, while he hung out with me in the kitchen, inhaling York Peppermint Patties, playing DJ.

Nothing spoils his dinner.

Likewise, nothing says “I love you” like the theme song from Charles in Charge.

Nothing.

I wish I was kidding. 

Much like I wish I could say this was the first time he’s played this. 

Enough with the Valentine’s Day/sweets overload.  Let’s get see some real food!  This dinner was directly inspired by an email to my friend Colleen.  When she suggested pulled pork sliders with some type of fry, I know Lloyd would love the idea!  When I decided to use tenderloin for this recipe, I worried that the lack of fat would mean less flavor.  I was totally wrong.  This was the best pulled pork I’ve ever made!  Lloyd agreed, and pulled pork is one of his favorite dishes. 

Lean Pulled Pork Sliders

Servings vary

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Based on this recipe

Ingredients

• 2 lb. pork tenderloin
• 2 Tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 cup ketchup
• 2 Tbsp brown sugar
• 2 Tbsp Worcestershire sauce
• 2 Tbsp apple cider vinegar
• 1/4 tsp dry mustard
• 1/4 tsp chili powder  
• 1/2 cup water
• salt & pepper, to taste
• slider buns or dinner rolls

Directions

1. Combine all ingredients minus pork.  Mix well. 
2. Place tenderloin in crock pot and cover with mixture.  Add additional water so that the pork is almost covered.
3. Cook on low for 8 hours, or high for 4 hours.  (Time will vary with different crockpots).
4. When the pork has shredded, place meat on slider buns (or dinner rolls), and serve alongside Chive French Fries.  (Recipe follows). 

Chive French Fries

Serves 2

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Ingredients

• 2 yukon gold potatoes, sliced into fries or wedges
• 2 Tbsp EVOO
• 1/4 C parmesan cheese
• 1/4 C fresh chives, chopped
• salt & pepper, to taste

Directions

1. Coat potato slices with EVOO.
2. Toss potatoes with parm cheese, and then toss with chives.
3. Add salt & pepper, as desired.
4. Bake at 450 F for 45 minutes or until gold and crispy, turning once. 

The meat was tender and juicy- it practically melted to the touch!  The bbq flavor was nicely balanced- slightly sweet, slightly tangy.  I’ll take a homemade bbq sauce over the bottled version any day, since I find that bottled sauce typically overpowers any dish to which it is added.  By piling the succulent pork high on mini buns, it made for a non-fussy weeknight dinner.  The crispy, savory fries were the perfect accompaniment, with the delicate chive and the subtle parmesan flavors. 

Overall, this dinner was restaurant quality, for much less cash and calories.  Win-win!  I can’t stress the ease of this recipe enough.  These sliders would make great appetizers, too.