Time for June Secret Recipe Club Reveal Day!
This month I received Jessie Weaver's blog. Jessie is a mom to three and a freelance writer. She has a plethora of delicious recipes on her blog! As daily essential oil user I really liked her informative post on uses for therapeutic lavender oil. Her Mexican Corn Dip sounded amazing we well, but when I saw a recipe for Pork Tenderloin with Red Wine Herb Sauce I was sold (I still have the corn dip on my list to make when corn is in season in August!). Like Jessie, I am a busy mom and love finding a new slow cooker recipe for my family to enjoy. I kept close to the original recipe, but I thickened the cooking liquids from the slow cooker to make a thicker gravy than an au jus. My family loved this meal and thought the flavors in the pork were delicious! Paired with the gravy it was a perfect and comforting meal. The leftover reheated nicely as well, and we always appreciate that for lunches at work the following day.
Thank you Jessie for sharing this delicious recipe! Have a great Monday everyone, and don't forget to check out the other bloggers creations below!
Ingredients
3 Tbl dried minced onion
1 1/2 tsp dried parsley
1 tsp garlic salt
1/2 tsp celery salt
1 tsp turmeric
1/2 tsp sugar
1 1/4 cup water
1/2 tsp black pepper
1 cup dry red wine
3 Tbl soy sauce
3-4 large cloves garlic, peeled and crushed
2 lb pork tenderloin, trimmed
1/4 cup milk
1 Tbl four
Instructions
In a medium bowl, mix all ingredients except pork. Place pork in slow cooker, pour liquid over the pork and turn once to coat.
Cook on low 5-6 hours or until pork is cooked to 150-160 degrees. Remove pork from slow cooker and pour liquid into a medium sauce pan and remove the garlic cloves if necessary. Place pork back in slow cooker to keep warm. Whisk to get milk and flour to create a slurry. Bring juices to a simmer and whisk in flour mixture and allow it to bubble to thicken the sauce.
Place pork on cutting board and slice. Plate and pour sauce over the pork. Serve immediately.
Place pork on cutting board and slice. Plate and pour sauce over the pork. Serve immediately.