Crock pot pork tenderloin= Amazing!Posted: October 3, 2011
I tend to use the crock pot more in the fall and winter than in the summer and spring. I love the feeling of having dinner prepared before I even eat lunch. This particular recipe is a shorter one and doesn’t encompass a whole meal, although you could probably add veggies to it. But it is definitely worth trying. I’ve heard if you turn the crockpot on before work and keep it on warm after 4 hours, it is still good. I posted it on a “mom board” I am a member of and people rave about it. You can always freeze your leftovers or use them to make a sandwich.
I use the crockpot liners for easy clean-up.
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 lite soy sauce (I use low sodium version)
freshly ground black pepper to taste
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. Sprinkle
with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.