I prepped the following recipe for Amazingly Easy Slow Cooker Pork Tenderloin on my lunch hour. It took just 10 minutes to prep and the only real work was mincing four cloves of garlic. When my husband arrived home four hours later, he called me at work to ask what smelled so good. I asked him to take the pork's temperature and if it had reached 145 degrees, to turn the slow cooker down from low to warm and save some for me. He resisted the urge to snack on the pork before I got home (lucky me!) and although the temperature of the pork had risen to 160 degrees by then it was still moist and delicious.
The only other ingredients in this recipe are one envelop of dry onion soup mix, some red wine, a bit of water, soy sauce and pepper. It needs to cook on low for four hours.
Amazingly Easy Slow Cooker Pork Tenderloin
1 2-pound pork tenderloin
1 envelop dry onion soup/dip mix
1 cup water
3/4 cup red wine
3 tablespoons low-sodium soy sauce
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
Place rinsed and dried pork tenderloin in the slow cooker, set to low. Add soup mix, water, red wine and soy sauce and stir to combine. Turn pork over a few times to make sure it absorbs some of the liquid. Then top the pork with the minced garlic. You'll get the best flavor if some of the garlic "melts" into the pork.
I adapted my version from this Amazing Pork Tenderloin in the Slow Cooker recipe that I found at allrecipes.com.
Tip: If you'd prefer to skip the red wine, use 1 3/4 beef broth instead of the water and the red wine, to keep the flavor rich. I used low-sodium soy sauce, and I'd definitely recommend that you do the same. I think regular soy sauce will leave this dish too salty.
Serving suggestion: I served my pork with roasted carrots and parsnips. (My husband chopped two carrots and two parsnips into 1/2 inch pieces, tossed with a little olive oil and salt and pepper and roasted in the toaster oven for 25 minutes at 400 degrees.) You can make yours in the oven, in about the same amount of time, also set to 400 degrees. As long as you keep your chunks of vegetables, small they'll cook in about 25 minutes.