Crockpot Pork Tenderloin

Oh my yum!  Beyond bacon or an occasional good ham, I’m not a giant fan of pork but this meal is a double thumbs up at our house and so easy to throw together that it’s a “must share”.

The pork tenderloin is currently available at Costco in sealed packages sold by the 4 pack.  I usually cook 2 at a time because we have a large crockpot and the leftovers make incredible sandwiches. The hardest part about this recipe is simply remembering to take the meat out of the freezer to thaw the day before!
The measurements are flexible.  I never make it the same way twice and it has never failed to turn out great every time.
The basic ingredients are:
Pork tenderloin roasts
Garlic
Wine, a red cab or merlot
Broth, we use chicken broth
Rubbed sage
Rosemary
Salt
Pepper
Brown sugar
Balsamic vinegar
Cornstarch
Horseradish, cut or creamed (optional)

 

Add 2 minced cloves of garlic to bottom of crockpot, rinse the tenderloins and put them on top of the garlic.  I then add 1-2 cups of leftover red wine and fill the rest with a combo of broth and/or water. Sprinkle in the teaspoon of sage, teaspoon of rosemary, salt and pepper.  I make sure the tenderloins are covered or just barely peeking out.
Turn the crockpot on low for an all day roast or high for a 4-6 hour cook time and go on with your day.
The pork should be cooked through to an internal temperature of 160 degrees.  I pull it out and shred it into large chunks in a 9×11 baking dish, covered with foil to keep it warm.
In a saucepan mix 1 to 2 cups of the broth from the crockpot, 2-3 tablespoons of brown sugar, a teaspoon-ish of minced garlic, a half a cup of balsalmi vinegar, salt, pepper and a tiny bit of minced horseradish.  A tablespoon or two of corn starch will thicken it.  Sometimes I use it, sometimes I don’t.  Heat this mixture up stirring until it boils, then pour over the shredded pork.
 
I broil the pork in the oven, turning the shredded pork over a few times, until the topping coats and sticks to most pieces.  Sometimes I skip this step, too.  The sweeter I make it, the more important this step is but my husband isn’t a big fan of sweet so a light coat of sauce is plenty and glazing it on to make a nice crust isn’t as important.
 
My favorite way to serve this is on a toasted potato roll bun, smeared with a light coat of creamed horseradish but I’ve watched a grown man eat it with a fork, right out of the serving dish.

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