In 2009, it was raining on Oscar Sunday, so I whipped up a milk-braised pork tenderloin and mashed potatoes dinner using ingredients on hand in our tiny SF apartment. Last year, same occasion, I swapped in almond milk and added pappardelle. Today, it’s act III, but the crock pot is now playing a lead role in my kitchen.
To the crock pot, add pork tenderloin and sprinkle with salt & pepper. Add about 1 cup of chicken broth and 2 cups of almond milk. Cook on high for 4 hours (or low for 6-8), or until pork can be easily separated with forks.
Optional mashed potatoes:
Midway through cooking the pork, place 4 peeled russet potatoes around or on top of the pork. Cook for 2 hours, and flip halfway through. Remove potatoes and mash with melted butter and almond milk. Season with salt & pepper, and stir in green onions. Keep warm in the oven at 200 degrees, as needed.
Served pulled pork over a bed of mashed potatoes; ladle juices over the top.