Amazing Pork Tenderloin in the Slow Cooker
Great recipe! However, some changes are needed. I, too, found the tenderloin to be a bit too salty even though I replaced the regular with the reduced sodium soy sauce. Also, I used a 2011 Cabernet Sauvignon (never cook with something that you wouldn't drink, and cooking wines are just plain heinous), 2 frozen garlic cloves, and added a pack of fresh cremini mushrooms, two small pinches of rubbed sage and thyme, 3 lbs. of tenderloin along with the rest of the listed ingredients in a 5 qt. cooker on low for six hours. The house smelled amazing, and the juices were extemely flavorful. Also, I placed the meat on a dish to rest. Strained the liquid and placed it in a pot and added some cornstarch along with H20. I served the meat and gravy with mashed potatoes and grilled asparagus.
Again, it was a tad bit salty for my taste even with the substition (I added a little sugar to the gravy about 2-3 pinches to help mash the salty taste). Next time I'll cut the reduced sodium soy sauce in half and maybe add worcestershire sauce.
3 users found this review helpful
Mar. 5, 2014