Monday, March 10, 2008

Crockpot Pork Tenderloin - 3 Different Ways

OK, I'll admit it - I'm a bulk store junkie! On Saturday I came home with a 4 pack of pork tenderloins. I usually freeze half of it uncooked, but I decided if all of them fit into my slow cooker at once, then why not save some time later on?

This recipe is for 4 pounds of pork tenderloin, but it's easily halved if you need it to be:

  • Chop two apples and put into bottom of crock pot
  • Chop one large onion and put into bottom of crock pot
  • Pour 1/2 cup apple cider vinegar and 1/2 cup white wine to crock pot
  • Add pork tenderloins to crock pot, on top of apple/onion/liquid mixture
  • Season the top of the tenderloins with salt, pepper, garlic powder and paprika
Set the slow cooker to low/8 hours. When done, the pork will be fork tender and practically falling apart. Here are a few ways to serve it:

  1. Sliced Pork Tenderloin with Mushroom Gravy: Slice one of the tenderloins (about 1 pound) into 1/2 to 1 inch thick slices. In shallow pan, melt 2 tablespoons butter. Add 2 cups of sliced mushrooms and allow to cook for a few minutes until soft. Add 2 tablespoons flour and cook until light brown. Add 1 cup reserved liquid from crock pot or stock until at desired consistency. Add pork slices and warm through in gravy.
  2. Pulled Pork: Take half of the pork (about 2 pounds) and pull apart with your fingers into strands. Add some of the reserved crock pot liquid. Serve with BBQ sauce or hot sauce and fresh rolls to make sandwiches or serve alongside a vegetable side.
  3. Pork Fried Rice: This is a healthier version of your favorite Chinese food. Melt 1 tablespoon of butter in medium shallow pan with 2 tablespoons olive oil. Scramble two eggs and push to side of pan. Chop 1/2 onion or 1/4 cup of green onion and add to pan for 3-4 minutes. Add cooked rice and mix with onion and egg. Chop pork tenderloin (about 1 pound) and add to pan with 1/2 cup frozen peas. Once warmed through, season mixture with salt, pepper, a few splashes each of soy sauce, teriyake sauce, sesame oil, rice wine vinegar. Optional - add diced carrots with onions until soft.
This is a great make-ahead recipe. Once the tenderloins have cooked in the crock pot, separate them into freezer storage bags in the condition you will ultimately use them in. For example, pull apart 2 pounds of pork and label in bag as "pulled pork" so when you need to use it, it will be quick to defrost and add additional ingredients.

1 comment:

Jackie said...

I tried your fried rice and honey teriyaki recipes on Tuesday, and LOVED them! Thanks... and I hope you don't mind, I posted them on my blog, but of course linked them back to you!

If you have any issues with this, of course let me know, and I can modify.