Crock Pot Love & Pork Tenderloin

You are probably wondering what recipe has these two ingredients, plus soy sauce, garlic and ground pepper?

I’ll give you a hint. Can you tell what this is?

My sister, who loves using her crock pot, found this great pork tenderloin recipe that you just let sit in the crock pot for a few hours.  (She’s been cooking more than me lately) It could have been love at first site. OK, not really, but I love pork tenderloin and I love using my crock pot.

Ingredients: 1 2-lb pork tenderloin, 1 1-oz envelope of dry onion soup mix, 1 cup water, 3/4 cup red wine, 3 tbsp minced garlic, 3 tbsp soy sauce, freshly ground black pepper

Directions: 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.

I also made these garlic and rosemary potatoes to go with it, plus a bag of frozen veggies.

Thoughts: I put this in the slow cooker pre work to have for dinner that night with a friend. The meat was incredibly tender, much like the chicken crock pot recipe. My only complaint was that I felt like the soy sauce was overpowering. My sister said she used a 3-lb roast and it was perfect.

I failed at taking pictures of the final meal, but I shared it with my best Tallahassee friend, who agreed with me on the soy sauce. But that didn’t stop him from going back for seconds. :)  It’s definitely a keeper, but I’d say it needs some tweaking.

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16 comments

  1. Katy H. · February 23, 2011

    Just found your recipe on pinterest! I have been using this same recipe for a while and everyone I make it for loves it! I believe I got it as a weight watchers recipe. I noticed your comment about the soy sauce and wanted to let you know I use reduced sodium soy sauce and it doesn’t overpower any of the other flavors! Makes it a little healthier too! Hope it helps!

    • khaughney · February 23, 2011

      Thanks, Katy! I will have to try that. I don’t think I actually attempted this a second time, so maybe I’ll try it again soon.

  2. Stephanie · February 23, 2011

    This was wonderful! Followed directions perfectly and used a 3.5 lb pork loin. No over-powering soy sauce taste here :)

  3. margaret · February 23, 2011

    If you don’t mind me asking, did you actually cook it on low for 4 hours or high?

    • khaughney · February 23, 2011

      I believe I did it on low. I just double checked the allrecipes.com site where I found it originally and it also said four hours on low.

  4. Ashley · February 23, 2011

    If I use a 3 lb pork loin how long should it sit in the crock… 5 hours!?

  5. Jenn · February 23, 2011

    Just made this tonight and so yummy;-). I used liquid aminos instead of soy sauce. The other thing I did was shredded it and let it sit in the juices for a bit.

  6. Lisa Rudolph · February 23, 2011

    Also there is a different type of soy sauce that is lighter called Tamari sauce which has better flavor and helps get rid of that overly soy taste that some (namely my son) don’t care for. Thanks!

  7. amy · February 23, 2011

    I am excited to try this recipe but am curious what kind of red wine is best to add in?

    • khaughney · February 23, 2011

      I have to admit, I’m not sure anymore what I used, but I would guess that I used a Cabernet.

    • Caroline · February 23, 2011

      The picture shows a Cabernet Sauvignon

  8. Amy · February 23, 2011

    I made this for dinner this past Sunday and it was delicious!!!!! I made one small change – I didn’t any soy sauce so I used balsamic vinegar instead but the flavor was wonderful. Will definitely be making this again!!!

  9. Lindsey · February 23

    I hope this don’t sound stupid but can you use cooking wine? Or does it matter? Thanks

    • khaughney · February 23

      I honestly only made the recipe once, so I’m not sure. But, I think cooking wine does not have the flavor of drinking wine, so you may not get the same overall effect.

  10. RobC · February 23

    Great recipe. I tweaked it a little and instead of Soy Sauce I used Worcesterhire Sauce. Just 5-6 dashes from the bottle. I marinated the meat for 24-48 hours. Tossed it in Crock Pot and cooked on low for 8 hours with bunch of baby carrots. Awesome and even better the next day

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