It is obvious by now, I’m sure, that I love to cook. The act of preparing a meal is something that puts me into sort of a zen state, it is my time to unwind after a long day at work & the gym.
That being said, there are times when I know I that I am getting a little worn out. With our first rainfall in Vancouver since July happening just over the weekend, Monday was a perfect day to dust off my slow cooker and let it do my work for me.
My recipe is especially great because the ingredients can be placed in your removable slow cooker pot the night before you plan on making this dish, so that all you have to do is turn your slow cooker on low before you leave for work. By the time you arrive home, your meal will be basically complete. Depending on your schedule, this tenderloin could be removed after 8 hours – this particular day’s schedule required a 10 hour slow cooking.
Get ready for fall-aparty goodness!
- 1 2-3lb pork tenderloin
- 1 envelope onion soup mix
- 1 cup of water
- 2 carrots, chopped
- 1 medium sized yellow onion, chopped
- 1 sprig fresh rosemary, finely chopped (or 1 tsp dried)
- 1 small can low-sodium beef broth
- salt & pepper, to taste
- 2 tbsp margarine
- 2 tbsp whole wheat flour
- Place tenderloin in slow cooker over a bed of carrots and onion
- Whisk onion soup mix, water, rosemary, beef broth, and pepper together then pour over tenderloin
- Turn slow cooker heat to low, set timer for 10 hours, and put lid firmly in place – then walk away
- Once time has expired, remove tenderloin (carefully, since it will want to shred) to cutting board and tent with foil
- In a saucepan, melt butter over medium-low heat, and whisk with flour til it forms a paste. Whisking continuously, slowly add 2 cups of reserved liquid from slow cooker
- Bring sauce to a boil, then reduce to low heat. Season to taste with salt & pepper, then cover until ready to serve.
- Slice tenderloin (supporting meat on either side of your knife with your fingers) into medallions and serve with vegetables and crusty bread