I hate to get too fancy for some of you men out there, but this recipe requires a crock pot.
Foods:
for marinade
15 oz. teriyaki sauce
12 oz. ginger ale
10 oz. soy sauce
8 tsp. orange marmalade
1.25 cups white wine or sake
2 tsp. wasabi
for pork
~ 3 lbs. pork tenderloin, trimmed
4 tsp. wasabi
for rice
2 cups long grain white rice
1 tsp. ground mustard
Pour all liquids into crock pot for marinade, add marmalade and wasabi and stir until liquified. Filet, rinse and trim pork into two long tenderloins, rub with wasabi and put into marinade. Cook on low for about 3 and a half to four hours - flip pork over at halfway point.
About 45 minutes from the end, get that rice going. Pour 4 cups water into medium pot, add mustard, add rice, heat on medium. When the water starts to boil, turn to lowest setting and cover for about 30 to 35 minutes. You'll know the rice is done when you can spoon up some from the bottom and there's no more water and the rice is starting to stick to the bottom.
When pork is done, remove from crock pot, shred, ladle sauce over and serve in bowls over rice or on plates next to it. For color, add some parsley or broccoli to the side. Easily serves 4 with sauce and rice leftovers.
Note: If you don't have a crock pot, you can probably slow cook the pork in the oven at something like 250 for an hour or two, or let the pork marinate in tupperware with the sauce overnight then grill it, but I've never tried that so make sure you play around with it before breaking it out in front of company.
