Autumn is in the air, so it was a perfect Sunday to throw a pork tenderloin in the crockpot and fill the house with heavenly smells, while we toiled away outside on home improvement projects. Inspired by this pin, I mixed together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil and 1/4 cup low sodium soy sauce. I poured the mixture over the two loins in the crockpot, and cooked on low for 6 hours. So easy!
When we were ready to eat, I pulled the meat apart with two forks and stirred it in the sauce. It was delicious served over leftover rice and pad Thai from last night’s takeout (beg, borrow and meal bonus).
Once upon a time I made homemade Pad Thai. I used a similar method the other night to clean out the limited items in my fridge, this time using rice noodles, corn, spinach and egg (cooked in garlic). The sauce consisted of soy sauce and brown sugar – but the original recipe calls for lime.
Basically, you saute two chopped cloves of garlic, scramble two eggs in the same pan, and then set aside. Meanwhile soak the noodles as instructed. Saute the spinach and corn in the same pan used for the eggs; remove. Saute the noodles with the sauce, then mix back in all the other ingredients.
It’s a light way to enjoy the Thai fan favorite. We ate the entire batch in one sitting!