This recipe is super easy and it doesn't take long in the slow cooker. I put on around 2:30 on Sunday afternoon and it was ready around 6:30. It was super tender and just fell apart. I had everything except the pork, I love it when that happens! When it's finished take the leftover juices and transfer to the stove and thicken for gravy. DELISH. I served with mashed potatoes (good with the gravy) and squash. Mr. Fitz put the meat in tortillas and ate as tacos. I did that the later and added avacado. So good! This will feed us for days!
INGREDIENTS
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
DIRECTIONS
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible (I really didn't do this) Sprinkle with pepper (forgot to add pepper), cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus (I did more of a thicker gravy instead)
I also poked holes in the meat so the juices could flow through.
Sorry no picture...trust me it was good!
6 comments:
Definitely going to try this once we move. I think I have a crock pot around here somewhere. Is that the same? Don't make fun.
Sounds yummy! And easy! My two requirements!
Yes, slow cooker is same as crock pot.
I am going to do this tomorrow night. I have everything, even the tenderloin.
I will be chowing on mexican with my friends, but Adam will love this and it will keep me from being guilty.
Did Casey really not know that crock pot and slow cooker are the same?
Sad.
i heart pork tenderloin, and this sounds AWESOME!
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