As Harper quickly approaches the fifth year of her life and all day kindergarten five days a week I’ve been doing what I can to prepare. Some of that preparation is coming up with meals of the set it and forget it variety without setting Harp up to lose that sophisticated palette I’ve so lovingly curated. I mean having a kid that begs for spicy Himalayan food and tacos piled high with fresh guacamole and pico de gallo is a big positive in a house of adventurous eaters. This slow cooker pork tenderloin in red wine sauce is one of those “fancy” meals that requires very little prep and produces big but not overbearing flavors.
Herbed Pork Tenderloin in Red Wine Sauce
- 2 pound pork roast (I used a tenderloin but any pork will work with this, chops included)
- 1 medium onion halved and sliced thin
- 5 gloves garlic cut into chunks
- 2 cups vegetables and/or potatoes
- 2 cups red wine
- 2 tsps olive oil
- 2 Tbsps soy sauce
- 2 Tbsps brown sugar
- Kosher salt, to taste
- Fresh black pepper, to taste
- 1 Tbsp granulated garlic
- 1 tsp dried sage
- 1 Tbsp Italian seasoning
- 1/2 Tbsp dried parsley
- Red chilli flakes, to taste
In the bottom of the crock pot mix together the two cups of wine, two tablespoons of brown sugar and two tablespoons of soy sauce. I used a Chianti because I already had a bottle open but any red wine you would be willing to drink should work (dessert wines excluded). Don’t buy cheap wine specifically to cook with. Those same flavors that are unpleasant when you drink it will still be present in the food you cook with it.
Toss all your veggies and/or potatoes including about 75% of the onions into the bottom of the crock pot. If you are using less hardy veggies, say zucchini or bell peppers, I would wait to throw them into until the last hour of cooking so they don’t get mushy. And now, turn your attention to your pork. Pat it dry with some paper towels. (At this point you can dredge the the pork in flour and salt and pepper and sear it in a pan if you want but I hate using extra pans so I usually skip this step). Rub the whole thing down with your olive oil and liberally salt and pepper both sides. Combine the parsley, red chilli flakes, Italian seasoning, granulated garlic and sage together. Now, take your spice mixture and rub it onto all the surfaces of the meat.
Place the pork in the crock pot, rolling it a round to get the whole thing coated with the liquid and cook on high for 5 hours or low for 7-8 hour. If you want to thicken your sauce before serving, dissolve a little cornstarch into cold water and integrate it in the last hour of cooking.
And yeah, I know this isn’t the best ever picture but to be honest my house smelled so good I just wanted to eat it.
If you try it, let me know what you think. And, while we are talking about it does anyone have any quick but delicious recipes?