dinner · lunch · Unspecified
Amazing Pork Tenderloin in the Slow Cooker
A main dish centered on pork tenderloin, envelope dry onion soup mix, water, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1 item 1 (2 pound) pork tenderloin
- 1 item 1 (1 ounce) envelope dry onion soup mix
- 1 cup 1 cup water
- 1 cup 3/4 cup red wine
- 3 tablespoon 3 tablespoons minced garlic
- 3 tablespoon 3 tablespoons soy sauce
- 1 item freshly ground black pepper to taste
Equipment
Large skillet
How to make it
- 1
Measure and prepare pork tenderloin, envelope dry onion soup mix, water, red wine, garlic, soy sauce, and freshly black pepper as listed.
- 2
Cook envelope dry onion soup mix, garlic, and freshly black pepper first until fragrant and softened, then add pork tenderloin, red wine, and soy sauce.
- 3
Stir in the prepared ingredients and water; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
- 5
Cook whole cuts to at least 145°F, then rest for 3 minutes.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, tree-nut-free.
Contains soy. Packaged ingredients can vary, so check labels and cross-contact information.
