Amazing Pork Tenderloin in the Slow Cooker
After reading a lot of the reviews I decided to make this on Friday when company was coming over. I usually have a rule against making new recipes when people are coming over, but the reviews were so good I thought I'd be safe.
The first thing I did differently was that I used a pork loin instead of a tenderloin. I couldn't make myself put a tenderloin in the slowcooker. My loin was about 4.5 lbs so I put it in on low for about 5 hours. I also only put in 2 tablespoons of (reduced sodium) soy sauce, I only used 1/2 a cup of red wine (not cooking wine for fear that it would be too salty, I chose a cabernet sauvignon), I used reduced sodium beef broth instead of water. I also added bay leaves and about a table spoon of worchestershire sauce. I took it out after about 5 hours on low, put the slow cooker on high, mixed a bit of flour and water together and added it to the sauce and stirred until there were no lumps. The sauce thickened perfectly! The pork was so tender it fell apart when I was taking it out, and then was almost impossible to cut properly. My guests LOVED this! I made it with rice and corn. So delicious! I am definitely going to make this again!!
Thanks for the recipe!
2 users found this review helpful
Feb. 19, 2013