Today was a crazy windy day with a bit of bite in the air. I ended up sleeping late which meant that I missed my morning gym window. Since I really wanted to go at the end of the day, I had to find something for dinner that was fast or which would be pre-prepped. I decided on something pre-prepped in the crockpot so I could just come home and eat. No fuss no muss.
I had some mustard greens from last week’s CSA box and I thought braising this and cubes of tasty pork would do just the trick. The only problem was I needed a recipe. I did some internet searching and couldn’t find exactly what I was looking for. The closest thing I found was a recipe on Curry and Comfort, which I used as the source of inspiration of my own recipe.
- 1 lb pork tenderloin cut into cubes
- 4 cups mustard greens chopped
- 1 (15oz) can diced fire roasted tomatoes
- 1 medium onion diced
- 1 Tbs cumin powder
- 4 cloves minced garlic
- 2 Tbs soy sauce
- 1 Tbs Worcestershire sauce
- 2 tbs Tabasco
- 1 cup water
- 2 tbs of oil
- Wash greens well to remove grit. Cut out the stalk and slice only the leafy part of the greens.
- Season pork all over with salt and black pepper. Brown well on all sides in a pan with oil. Add onions and garlic and saute.
- Add mustard green into slow cooker.
- Then add the browned pork, onions and garlic.
- Add cumin, soy sauce, worchestershire sauce, tobasco, tomatoes, and water.
- Turn crock pot on low. Cook for 4 hours and stir occasionally.
I served my final product over basmati rice. It had a little more liquid than I would have liked so next time I might reduce the amount of water to a 1/2 a cup to create a thicker sauce. I’d also probably spicy it up a bit because I’d like it to have a little more kick. A fresh chile or some dried chile powder would do the trick for this. It is important to make sure your greens are well covered with liquid so they don’t stick to the sides of the crockpot. This can happen on even on low heat so keep an eye on things.