Pork Tenderloin in the Crockpot

Pork Tenderloin in the Crock pot

I found this recipe while looking online.  By far, the BEST, and easiest pork tenderloin in the WORLD.  Make sure to make bread to soak up the au jus.  I couldn't get enough.  I'm sure it would even be amazing if thickened as a gravy.

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

 

You will also need a crock pot.  

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. 
2. Pour water, wine, and soy sauce over the top, turning the pork to coat. 
3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. 
4. Sprinkle with pepper, cover, and cook on low setting for 4 hours. 
5. Serve with cooking liquid on the side as au jus. 

 I made rosemary roasted potatoes and a veggie mix.  I also served a Parmesan ciabatta bread. If you would like to thicken the sauce into a gravy, the easiest way that I have found is to....

 How to Thicken Au Jus into Gravy:

3 tbsp Cornstarch
1/3 c COLD water

you will need a Whisk, bowl, fork, and a sauce pan.

1. Mix them together in a small bowl with the fork. 
2. Bring the Au Jus to a boil in a sauce pan.  
3. Give the mixture a quick stir, then slowly pour part of the mixture into the boiling Au Jus.  (*!*!*  If you want a thinner gravy, don't add all of the cornstarch mixture.  If you need to thicken more liquid, you may need to double the initial ingredients.)
4. WHISK!!
5. Continue to stir until the mixture until it is blended, and serve hot.

 

Enjoy, and let me know how it turns out!