Tender N Juicy Pork Tenderloin A La Laura
From sparow64 11 years agoIngredients
- 1 package pork tenderlions ( sorry...I didn't check the weight, but, they are all basically the same size, and there will be 2 tenderloins in the pack). shopping list
- DRY RUB shopping list
- Measurements are approximate, no hard and fast rule here. shopping list
- (I only made enough for this use, you could increase the measurements and have some to store in an airtight container for next time) shopping list
- 1 T smoked paprika shopping list
- 1 t chili powder shopping list
- 1/2 t cumin shopping list
- dash cayenne pepper (cause I'm a wimp. If you like it hot, add more) shopping list
- 1/2 t poultry seasoning shopping list
- 1/4 t dry mustard shopping list
- 1/2 t garlic powder shopping list
- (If you are out of onions or don't have time to slice some, etc, add some onion powder) shopping list
- white pepper shopping list
- 2 pinches kosher salt shopping list
- Plastic Wrap shopping list
- TIME TO COOK shopping list
- lemon wedge shopping list
- worcestershire sauce shopping list
- 1 - 2 c water, chicken stock, wine, or apple juice, or, any combination shopping list
- (I use chicken stock) shopping list
- 1 medium onion shopping list
- 1 bell pepper (I like red, but any works. I had yellow this time) shopping list
- butter or margarine shopping list
- salt and pepper shopping list
- ** This is a smoky / savory flavor. If you like a little sweet with these flavors, then you could add some brown sugar to the rub with good results. We just prefer not to. shopping list
How to make it
- 12 - 24 hours before cooking, make rub, rub over tenderloins, wrap in plastic (individually), and place in fridge.
- Just before cooking, slice onion in half, then slice each half into very thin slices
- Slice bell pepper into thin strips, (then I cut strips in half)
- Place onion and pepper slices in bottom of slow cooker
- Dot with butter or margarine
- Sprinkle with salt and pepper (season each layer of flavor!)
- Place pork tenderloins on top
- Pour in liquid
- Squeeze a little lemon over the tenderloins, and drizzle some worcestershire over them
- Cook on low 4 - 6 hours
- ** I use the slow cooker when I am going to be gone most of the day. I would say that since pork tenderloins cook quickly they might be done in as little as 4 hours, but, I've always done 6 hours. They are NOT overcooked in that time frame. Very very tender and juicy.
- ** I use enough liquid to cover the onions and come partially up the tenderloin...there will be more juice when it's done. The amount will depend on the size of your slow cooker, etc. Mine happens to be rectangular and 2 tenderloins fit side by side very easily.
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