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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.

Reviews & Comments 2

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  • wynnebaer 7 years ago
    Oh yeah!!!
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  • NPMarie 7 years ago
    Love crockpot cooking:) This sounds right up Rick's alley! They always seem to be dry, this sounds like a foolproof way of cooking pork tenderloins:)
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