Sunday, September 2, 2012

Amazing Pork Tenderloin (Crockpot)

We're not a huge pork-eating family, but this one is definitely going into the regular rotation! Super easy, it doesn't take a very long time, and the results are fantastic.

  • 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 soy sauce
  • freshly ground black pepper to taste


  1. 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.

Followed the directions...mostly. ;) I added a couple teaspoons of Worcestershire sauce as recommended by a couple of reviewers. Used Merlot for the wine. I used a frozen tenderloin, so I increased the cooking time to about 6 hours, and upped the heat to hi on the last 45ish minutes. Once it was done, I poured all the juices into a small saucepan and made gravy! Fantastic, yummy gravy. :D I added some cornstarch (which I was pretty much out of, otherwise I could have done it with just the cornstarch), a little flour, and a package of onion gravy). Serve with butte chive potatoes - cut potatoes into bite sized pieces, boil until done (about 17 minutes), mix a small amount of olive oil and butter (to taste), add chives (fresh or freeze-dried) and some garlic salt. Delish!