| This recipe is liked by 0 person(s). |
Slow cooker pork tenderloin
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| SLOW COOKER PORK TENDERLOIN Equipment large skillet (not nonstick) 6-quart slow cooker instant read thermometer Ingredients | |
| 2 pounds (~900 g) | pork tenderloin |
| canola oil | |
| spice rub (Your choice, see ideas below.) | |
| 3 medium | onions, halved and sliced |
| 3 pounds (1.3 kilos) | Russet potatoes, peeled and cut into bite-size chunks |
| 1 pound (454 g) | baby carrots, (or carrots cut into baby-size pieces) |
| 1-1/2 to 2 cups (360-480 ml) | dry white wine |
| Preparation: 1. SPICE MIX: Pour ingredients into a shaker jar, put on the lid, and shake well. Store with other spices in a dark place. 2. PORK: Trim the pork tenderloin of any silver skin. Sprinkle some Cajun seasoning all over each tenderloin, rubbing it into the meat. Heat the skillet and pour in a few tablespoons of canola oil, just enough to cover the bottom of the pan. Place two of the tenderloins in the pan, keeping them slightly apart. Brown over medium to medium-high heat (heat level 6 on my cooktop), turning the tenderloins as they cook. Place the browned tenderloins in the bottom of the slow cooker, add the potato chunks and carrots and cover with the lid. 3. Cook the onions in the hot skillet until they are browned around the edges, but not fully caramelized, and add to the slow cooker. 4. Deglaze the pan with 1 cup of the white wine, then pour the drippings into the slow cooker. Add another half cup or so of white wine to the slow cooker, making sure there is enough in the bottom to keep the meat moist while cooking. 5. Cover and cook on low for about 7 hours, or on high for about 4 hours. For even cooking, about 2 hours before serving I pull out the tenderloins with tongs and let the vegetables fall into the bottom, place the tenderloins atop the vegetables, then recover. 6. Slice and serve with the vegetables and broth. Spice Rubs: CAJUN | |
| 2 tablespoons | salt |
| 2 tablespoons | cayenne pepper |
| 2 tablespoons | ground white pepper |
| 2 tablespoons | ground black pepper |
| 2 tablespoons | paprika |
| 2 tablespoons | onion powder |
| 2 tablespoons | garlic powder |
| CREOLE (Emeril’s Essence) | |
| 2-1/2 tablespoons | paprika |
| 2 tablespoons | salt |
| 2 tablespoons | garlic powder |
| 1 tablespoon | ground black pepper |
| 1 tablespoon | onion powder |
| 1 tablespoon | cayenne pepper |
| 1 tablespoon | dried oregano |
| 1 tablespoon | dried thyme |
| MEXICAN | |
| 2 tablespoons | chili powder |
| 2 teaspoons | brown sugar |
| 2 teaspoons | ground cumin |
| 1 teaspoon | ground cinnamon |
| 1/2 to 1 teaspoon | chipotle pepper |
| 1/2 teaspoon | salt |
| MOROCCAN | |
| 2 tablespoons | ground cumin |
| 2 tablespoons | chili powder |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | garlic powder |
| 1/4 teaspoon | ground cloves |
| INDIAN | |
| 1 tablespoon | ground cumin |
| 1 tablespoon | ground coriander |
| 1 tablespoon | salt |
| 1-1/2 teaspoons | ground black pepper |
| 3/4 teaspoon | ground cardamom or seeds from about 8 pods, crushed |
| 3/4 teaspoon | ground cayenne pepper |
| 3/4 teaspoon | ground turmeric |
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.