Recipe for pork tenderloin in the crock pot?

Question

The pork tenderloin is 1.5 lbs

Answer 1

Pork Tenderloin with Vidalias, Apricots, Shitakes, and Balsamic  

  

Ingredients:  

Ingredients

1 ½ lb pork tenderloin, rinsed, dried and trimmed of excess fat or silver skin

1 T olive oil

2 Vidalia onions, sliced into 1/4 inch slices

1 c sliced shitake mushrooms (4 or 5 stemmed mushrooms)

½ c dried apricots, chopped

3 T balsamic vinegar

½ c chicken stock

1 T chopped fresh sage

salt and fresh ground pepper



  

Directions:  

Directions

Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper and sear all sides in sauté pan and remove from heat. Layer onions in bottom of Crock-Pot® slow cooker and place tenderloin on top and add shitakes,and apricots. In a separate bowl, combine balsamic, stock and sage and pour over other ingredients. Cook on High for 3 hours, tossing ingredients several times to ensure even cooking, until meat is tender and onions have softened Remove tenderloin, let rest for 5 minutes. Adjust seasoning to taste and cut into ¾ inch slices. Top with additional ingredients and broth when serving.

Answer 2

Honey Mustard Pork Tenderloin

Ingredients:

2 pork tenderloins, about 1 pound each

salt and pepper

1 small clove garlic, minced

4 tablespoons grainy Dijon mustard or country-style

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar or balsamic vinegar

1/2 teaspoon dried leaf thyme, crumbled

1 tablespoon cornstarch

1 tablespoon cold water

Preparation:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6.