I was looking for a recipe for pork loin, which I had never made before. I assumed pork tenderloin was the same, but it is not. My guess is pork loin would be the better meat to use for the crock pot as a tenderloin is smaller and, well, tender. Tenderloin can be seared on high heat in a short time. The five pound loin I bought could not.
I wasn't sure how to adjust this recipe for my 5.5 pound boneless loin. After four hours on low I checked the temperature because I was so afraid it would dry out. It was done. However, it was not falling apart done. I left it on warm a few more hours, sliced it thin and served it in the sauce.
Btw, although the meat portion was tripled, I only doubled the sauce. There was plenty because of the juices from the pork. I used a Cabernet Sauvignon. Next time I will use fresh onion instead of the soup packets.
I planned on using the bits of leftovers for a quick supper over baked potatoes, but there were no leftovers.
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I was looking for a recipe for pork loin, which I had never made before. I assumed pork...