Slow and Steady

I acknowledge that the image above is sort of morbid given the recipe I am about to provide but I have always had a fondness for black humour.

True story, when my brother was younger he used to think that a black comedy was something involving Eddie Murphy.  He knows the difference now, I think.

I came across the recipe when I was looking for something to do with a couple of pork tenderloin that I bought a while back.  Pork tenderloin often go on sale so I stock up when I can.

Full disclosure, when this recipe has finished cooking it is not the beautiful in the world.  Once you slice it up it isn’t so bad, but the wine makes the pork an odd colour.  Don’t let that stop you though, this is one tasty dish, that is why that piggy is so happy.

Wine Poached (?) Pork Tenderloin

The title of this recipe from the All Recipes user was lame, I think this would qualify as poached given the amount of liquid used.  Pork tenderloin usually come in a pack of two, so I just used one pack of two one pound tenderloin.  And for the onion soup mix one of the No Name packages worked nicely, it was a bit more than one ounce.

  • 1 (2 pound) pork tenderloin
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • freshly ground black pepper to taste

Directions

  1. 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 – 5 hours. Serve with cooking liquid on the side as au jus.
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