Yes, you read that right. I’m committing the crime of putting a pork tenderloin into my crockpot.
In July. And again, it wasn’t on my meal plan.
I know. Cut me some slack. 🙂 I am cooking…I’m just taking the scenic route through this meal plan for some reason. Like I mentioned earlier this week, I’m trying really hard to clean out my freezers before my half of Bessie arrives in pieces (God, I’m morbid) in September or October. I had a huge package of four pork tenderloins from my wholesale club shopping that I wanted to use some of. I just can’t resist a sale…
Moving on…I’m certainly not lighting my oven in July. Even *I* am not that crazy. I will, however, put my crockpot on. This is another pantry recipe, using things I already have in house. I figure if all the ingredients taste good separately, they will together.
…right? Okay! Inspired by this.
1 pkg pork tenderloin (usually two tenderloins), trimmed
1/2 c. beef stock
1/2 c. water
1 envelope onion soup mix
1 “DIY on-the-fly” onion and garlic rub (granulated onion, garlic powder, salt and pepper – yeah, I didn’t measure. But I rhymed, does that count?)
2/3 c. red wine of your choice (I used a homemade cabernet from a friend)
3 tbsp. lite soy sauce
Heat crockpot to the 6 hour setting. Pour in stock, water, and whisk in onion soup mix while crockpot begins to heat.
Trim tenderloins and then coat with rub. spray liberally with cooking spray before placing into a pan on medium high heat until browned on all sides. Remove to crockpot immediately.
Deglaze pan with wine and soy sauce. Remove from heat, and pour over pork in the crockpot. Cook for 6 hours.
Depending on your preference, you may want to thicken the au jus, which should be served with the pork.