2 lb pork tenderloin 1 envelope dry onion soup mix 1 c water 3/4 c red wine 3 tbsp minced garlic 3 tbsp soy sauce fresh ground pepper to taste
place tenderloin in slow cooker w/ contents of 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 side as au jus.
***I add corn starch to liquid to thicken into a gravy. I cooked on high for 2 hours rather than low for 4.
I thought it was way too salty - 1 pkg onion soup is too much. I cooked on high for 2 hrs (not done enough), and then low for another 2 hrs - that amount of cooking was really nice. I agree with another reviewer that it smelled bad while it was cooking.
I did not like the smell of this while it was cooking. The wine smelled really strong. I actually had hubby pick something else up on the way home because I did not think the kids would eat this. My husband saved it in the fridge. The next day I shredded some on a tortilla. Wow! Will make again.
Super tender and flavorful. My whole family enjoyed. May try making a gravy from the juices next time. Definitely going in my recipe box for future use. Only alteration I made was to substitute apple juice for the red wine.
This was delicious. I made a couple of changes, used 3/4 cup beef broth instead of wine and also used one can of golden mushroom soup. Also added a little meat seasonings. Cooked 4 hours on low, very tender shredded and put in tortillas. Thanks, will make again!