SLOW COOKER PORK TENDERLOIN
Pork tenderloin pairs great with Hunt's® Diced Tomatoes and an array of spices to create a great dish that can be served in several ways.
Provided by Carrie C.
Categories Trusted Brands: Recipes and Tips Hunt's
Time 6h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place pork loin into slow cooker.
- Stir tomatoes, onion, garlic, water, oregano, brown sugar, and chile powder together in a bowl. Pour mixture over pork loin.
- Set slow cooker to low setting and cook 6 hours.
- Remove tenderloin from pot. Slice or chop, and serve topped with some of the tomato sauce.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 10.6 g, Cholesterol 81.8 mg, Fat 4.5 g, Fiber 1.8 g, Protein 30.7 g, SaturatedFat 1.5 g, Sodium 497 mg, Sugar 7.6 g
AMAZING PORK TENDERLOIN IN THE SLOW COOKER
This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!
Provided by chowsito
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g
SLOW COOKER CUBAN PORK
This is from an authentic Cuban recipe site, although I couldn't tell you how "authentic" it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, however, this recipe is amazing, especially the second day on a Cubano sandwich!
Provided by duetfreak
Categories World Cuisine Recipes Latin American Caribbean
Time 10h30m
Yield 12
Number Of Ingredients 10
Steps:
- Cut pork loin into 3 equal pieces.
- Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
- Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
- Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 7.6 g, Cholesterol 89.6 mg, Fat 15.4 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 5.8 g, Sodium 1176.1 mg, Sugar 2.8 g
ROAST PORK HAVANA
Provided by Food Network
Categories main-dish
Time 3h47m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Whisk together the juices, oil, spices, and sliced garlic. Now put the ham in a bag large enough to hold it and pour in the marinade. Tie up the bag. Let this marinate in the refrigerator for at least 2 days and up to 4 days.
- Preheat oven to 325 degrees F.
- Take the pork out of the marinade and put it into a Dutch oven or roasting pan, fat-side-up. Cover and cook for 1 1/2 hours. Turn it fat-side-down, cover and cook another 1 1/2 hours. Turn the meat one last time and cook 1 hour more. Now the meat should be almost falling off the bone. If it is not, it needs more time covered in the oven.
- Turn up the heat to 375 degrees F and cook, uncovered, 30 minutes to brown.
- Now remove the roast to a cutting board and allow it to rest a few minutes.
- Pull apart the pork with 2 large forks, degrease the remaining drippings from the roasting pan and pour the jus over it. Toss and serve.
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- Cut the pork tenderloin in half so that it fits in your crockpot, if it already fits, no need to cut it in half.
- Mix all other ingredients together, and pour this sauce in the crockpot and set the pork tenderloin in the crockpot. Set on high and cook for 3 1/2 hours or on slow for 5 to 6 hours.
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