Pork Tenderloin – Slow Cooker
Calories 178 (20% from fat)
Fat 4 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 265 mg.
Carb. 6 gram
Fiber .6 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 24 gram
2 cups onion, chopped
2 pounds pork tenderloin
1/2 cup water
3/4 cup red wine
3 Tbsp. reduced sodium soy sauce
3 Tbsp. garlic, minced
1/2 tsp. black pepper, ground
The pork absorbs the juices as it cooks, making it incredibly tender. Plus the juices are much lower in sodium that most versions because we used fresh ingredients rather than a dry soup mix.
1. Spread the chopped onion across the bottom of a slow cooker. Set the pork tenderloin on top of it. Then pour in the water, wine and soy sauce. Stir it together.
2. Sprinkle the garlic and black pepper over the top. Make sure to keep a good amount of garlic on the top of the pork.
3. Cover and cook on low for approximately 4 hours, until the pork is pink in the center. A thermometer inserted into the pork should read at least 145 degrees Fahrenheit.
4. Cut into slices, 4 ounces per serving with the liquid and onions over the top or on the side. This is delicious over brown rice, riced cauliflower or with vegetables on the side.
Yield: 8 Servings (Approximately 4 ounces per serving.)
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 4 minutes. Keep the container open a little to allow steam to escape.