Meg’s Pork Tenderloin Recipe

Hubby picked up a 4.5 lb pork tenderloin at Aldi this weekend, it was a great deal at $11! I split it into two pieces to stretch our dollar even further. I don’t cook pork often because I always ruin it, always, especially if I toss it in the slow cooker.

Well, NO MORE! This recipe left the pork well cooked but firm and juicy, it was so good we didn’t need to slather it in BBQ sauce just to swallow it! My husband has declared this a “make-again” and for the first time ever we had zero leftovers. The only downside is that this isn’t a forget about it meal, if you overcook it your pork will fall apart and dry out.

Meg’s Pork Tenderloin

1 pork tenderloin, about 2 lbs
1 envelope onion soup mix
1 cup water
1/3 cup red wine*
1/4 cup rice vinegar**
1/4 cup soy sauce
powdered garlic
black pepper

1. Empty soup mix into crock pot. Place pork on top of it and roll it around to lightly cover it. Make 2 shallow slashes in the top of the pork.

2. In a bowl mix water, red wine, rice vinegar and soy sauce. Pour over pork, especially in the slashes.

3. Sprinkle powdered garlic and black pepper over pork.

4. Cook on low 4 hours, basting with juices occasionally***.

* you can substitute white wine or stock for the red wine

** you can substitute more wine for the rice vinegar or use 1/8 cup cider vinegar mixed with 1/8 cup water

*** I know you’re not supposed to open the crock when you’re cooking but if you want a juicy pork loin you want to baste


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