My wife does a pork tenderloin in a crock pot that is AMAZING. Season with salt and pepper, sear on all sides and the put into a crock pot with 1 can each of Golden Mushroom soup, French Onion soup and Cheddar Cheese soup. Low for 8 hours. It is wonderful with rice or mashed potatoes and makes a wonderful savory gravy.
Are you sure it is not a “pork loin” roast? They are about 4” diameter. I cannot see cooking a pork tenderloin for 8 hours! Please clarify. Thank you. 😉👍🏼
@Tim ... Thank you for sharing. I wish you'd come back and answer @Christina's question. I have the same one, but I bet it's that thicker fire-log looking piece of meat. That's only thing (I think) that could take 8 hours in crockpot. Not those pork medallions-size of tenderloins.
@@christinalw19 It is a pork tenderloin, not a pork roast. It is cooked in a slow cooker, not on the stove top or in the oven. It cooks for 8 hours at a low temperature so it is VERY tender when it is done.
I bought 2 pork loins, today, because it was on sale, buy one get one. Thank you for this recipe. My picky husband cleaned his plate!! I did too 😅 Perfection.
@@dollyperry3020 Centigrade would have been even better for those not in the USA. Otherwise, this is an incredibly good straightforward video that encourages you to make something you might not have a clue how to cook well otherwise!
I made this for my wife. She went out & bought 2 more tenderloins. Also, idiot proof unless try to take the pan out of the oven w/o mitts (it really hurts).
This is the second pork tenderloin recipe I have watched on RU-vid that DOES NOT include the oven temperature OR how long you leave it in the oven. Do I have to find an oven gnome to tell me the magical temperature at which to bake the tenderloin?
Liquor stores sell single-serving bottle for about $2 a piece. The one issued last night in a pasta dish was 187 mL or about 6.5 ounces. My local store sells a 4-pack and they will let you choose your own combination of kinds of wines. I usually choose three white wines and one red wine as I make a lot of fish and chicken dishes and white wine is my preference for deglazing or pan-sauces. The bottles are small and inexpensive so I don’t stress if the remaining wine ‘goes bad’ before I use it in another recipe.
This is for all the babies complaining about not getting all the info who instead of looking it up or just knowing that 145 internal temp and 400 degree oven temp to finish , oh and she said 15 minutes to finish. Could have found the info instead of complaining bout it, or general knowledge for those who cooked a basic tenderloin before.
What’s the deal with omitting temps and times from the video? If I wanted to sift through a website I would of have done that in the first place. Joanna Gaines puts all the info in her videos. Just sayin.
That's a pet peeve of mine. If you post a recipe video, include the information. I shouldn't have to go to a linked article to find time temperature or measurements.
I love pork tenderloin, as you said so versatile and priced reasonably. I like best as you do here but I must say the crockpot works wonderfully…which makes it a great summer meal ( hate oven on in the hot summer)… if you cut in 2-3 inch chunks it shreds great thus I use for pulled pork..less greasy than the traditional pork butt used for that.
Great idea, I’ve been doing it differently but I’ll give this a try. Seems simple enough for sure. Additionally I’ll take a pork tenderloin and cut it into bite-size pieces. I’ll vacuum seal enough pieces per vacuum bag to make one stirfry for myself. Even if you don’t have a Wok or don’t want to deal with one, a frying pan is fine to cook your vegetables in first and once the pork loin is thawed out toss it in some corn starch. Then when you put it in the frying pan or Wok it’s just about two minutes to get it completely done and you have a meal.
I just got 2 at Costco yesterday. My brother and I love them. Just some basic seasonings like what you did but I don't sear them, just throw them into the toaster oven till they're about 145* and let them sit and they are so juicy and tender. I agree with you, they will rival any beef tenderloin. and soooo much cheaper. Thank you Nicole.
Some people still think that you have to cook pork to death to make it safe. Trichinosis hasn't been an issue in the US for years, so pink pork is quite OK.
Love all the interchangeable pops of color added in the background throughout the set. Today was definitely a bright yellow day 💛 with an added touch of turquoise in earrings & hand towel. From the host, to the recipes, filming and visually pleasing set-🏆make these so watchable!
