Pork Tenderloin Two Ways (Slow Cooker)
"From "Slow Cooking for Two" by Cynthia Graubart. This cookbook focuses on the 3 1/2 qt slow cooker and recipes geared towards the small household. A technique I found interesting was using slow cooker liner bags to make two different meals at the same time with the same protein. Please note that the nutritional analysis is wildly off, as I chose to post this as 2 servings, but if you make the entire recipe, it will make two meals of two servings each. Please note that if you use a larger slow cooker, the meals will cook much more quickly."
photo by Lavender Lynn
- Ready In:
- 6hrs 20mins
- Ingredients:
- 20
- Yields:
-
2 meals
- Serves:
- 2
ingredients
-
Parmesan Crusted Pork Tenderloin
- 1⁄2 lb pork tenderloin
- salt
- fresh ground black pepper
- 1⁄4 cup honey
- 1 tablespoon soy sauce (I would reduce to 1 tsp or so)
- 1 tablespoon dried basil or 1 tablespoon dried chives
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1⁄3 cup grated parmesan cheese or 1/3 cup shredded parmesan cheese
-
For BBQ Pork Tenderloin
- 1⁄2 lb pork tenderloin
- salt
- fresh ground black pepper
- 1⁄2 cup ketchup
- 2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
- 1 tablespoon vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce (again, I would reduce this amount)
- 1⁄2 teaspoon chili powder
- 1 garlic clove, minced
- 1⁄2 teaspoon onion powder
directions
- This recipe calls for a 3 1/2 qt slow cooker and two slow cooker liner bags.
- .For Parmesan-Crusted version: Place the pork at the bottom of one of the slow cooker liners and season with salt and pepper.
- Combine all the remaining ingredients except the cheese in a small bowl and pour over the pork. Sprinkle with the cheese.
- For BBQ version: Place the pork at the bottom of the second slow cooker liner bag and season with salt and pepper.
- Combine all the remaining ingredients in a small bowl and pour over the pork.
- To Complete the Recipe: Place each of the bags at either end of the slow cooker insert, draping the ends of the bags over either end. Cover and cook for 6 hours on Low.
- Place a large, shallow serving bowl at either end of the slow cooker.
- Remove the cover, and using potholders or oven mitts, carefully remove each bag and place each in a bowl. Leave the end open and allow to cool slightly.
- Remove one of the tenderloins from the bag and place in the serving dish. Hold the bag by the top and carefully snip one of the corners at the bottom of the bag, allowing the juices to drain over the pork.
- Allow the second meal to cool. Then transfer to a freezer-safe container or bag, label and freeze.
- Check for seasoning before serving.
- Note: I think that 6 hours might be a bit much - I'd check tenderloin especially when just 1 lb, after 4 hours, maybe even less.
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Reviews
-
I wasn't sure how this recipe was supposed to turn out. I cooked it for 4 hours on low and it tasted good but wasn't tender so I think it should be cooked for 6 hours to see if it gets more tender. The flavor of each dish blended well together.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
