Too Hot for the Oven? It’s Slow Cooker Time!

Even with the A/C on, the prospect of baking a pork tenderloin for 65 minutes just doesn’t appeal. Usually I use the slow cooker during the winter months, for soups and stews, but today I decided to pull it out of the closet and put the dang thing to work.

Slow Cooker Pork Tenderloin

Ingredients:
1-2lb pork tenderloin
1 med white onion, sliced
3 tbsp chopped garlic
Sauce:
1 cup hot water
1/4 cup sugar
3 tbsp red wine vinegar
2 tbsp Worcestershire sauce
1 dash hot sauce
1 tsp cracked pepper
1 tsp sea salt
1/2 tsp powered garlic

Sprinkle Evoo on bottom, then add the layer of onion slices
Place pork loin on top of onion
Pour sauce over pork loin
Layer garlic over top of meat
Set to low, cook 6.5 hours on low, 4-5 hours on high

 

 

Here’s what’s left after we scarfed down about half of it. It will make a really tasty pulled pork sandwich for tomorrow! The au jus is delicious also. I saved it to use later.
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About Nya Rawlyns

Nya Rawlyns doesn’t write typical romance. She writes emotion as a contact sport, rough and often raw. It need not be pleasant, heart-warming or forever after. What she seeks is what lies beneath—a dance of extremes, the intersect of need and desire, and the compromises we make when pain and pleasure become indistinguishable. ***** She has lived in the country and on a sailboat on the Chesapeake Bay, earned more than 1000 miles in competitive trail and endurance racing, taught Political Science to unwilling freshmen, and found an avocation in materials science. ***** When she isn’t tending to her garden or the horses, the cats, or three pervert parakeets, she can be found day dreaming and listening to the voices in her head.
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2 Responses to Too Hot for the Oven? It’s Slow Cooker Time!

  1. mo883mpetersdesires says:

    Oh man. I hate pork tenderloin (well, really, any kind of pork unless it’s in bacon or crumbled sausage – and I’m even picky there; I *hate Italian sausage with a passion – is not to my taste) and you’re making me want to go out and buy a tenderloin *right this second*. Except we leave for Florida tomorrow. So it will have to wait. I gotta bookmark this recipe, though, and try it next week. How easy is it to shred once it’s done?

    Like

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