Sunday, March 4, 2012

To Die for Pork Tenderloin

So I have had this recipe for quite some time, and I make it often, but today I tweaked it a wee bit and made it with a couple of pork tenderloins in the crockpot. The original recipe is for pot roast. I have also made it with venison as well. If you are making this with beef or venison, use brown gravy in place of the pork.

Here is the recipe:

To Die For Pork Tenderloin

2 small Pork Tenderloins
1 envelope Hidden Valley Ranch salad dressing mix
1 envelope pork gravy mix
1 envelope Italian dressing mix
2-4 cup warm water (depending on your liking)

Place roast in crockpot. Mix contents of all the envelopes with warm water and pour over the meat, just enough to cover it. Cover and cook on LOW for 7 to 8 hours, or 4-6 on high.

When there is about 1 1/2 to 2 hrs left, I add a bag of petite baby carrots and a few slices of celery, crank that baby up on high and cook till the carrots are tender.

Drain the juice mixture from the crockpot and place in a small saucepan, then mix a little cornstarch with some warm water and make a nice gravy out of it to go with.

Serve with mashed potatoes.

My family of 6 tore it up! There wasn't even one little morsel left over.This will be a must make again for sure!

I wish I could say I took some pictures, but I plum forgot to. Next time grasshopper, next time. Enjoy!