Thursday's Recipe Swap Meet ~ Slow Cook Pork Tenderloin

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First of all, let me apologize for how late I am posting this... I was thinking today was Wednesday ~ DOH!!
I hope it hasn't inconvenienced anyone... Please link up your recipes with us so we can all share your delicious food...

OK... we know you have all these recipes that you love to make. You got them from your mother, your grandmother, a magazine, or maybe you made it up, perhaps you don't even remember where the recipe came from. Well, how about sharing them with all of us? We are going to share ours with you every Thursday!


My good friend and (according to her husband) excellent cook, Dolly over at XmasDolly and I are now doing a recipe swap; we want to share ours with you and wold LOVE to get some of your favorites as well... So welcome to Thursday's Recipe Swap Meet, here is all you have to do:




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Post a recipe on your blog, sign the linky on either blog (they will be linked), grab our new button - isn't she cute - hubby says she looks like me... TeeHee? (above, on my sidebar and on my Co-Chef Dolly's blog) and check out the recipes. Don't forget that each week you actually will be getting at least TWO for the price of ONE because both Dolly and I will post a recipe on each of our blogs. How simple is that???

Slow Cook Pork Tenderloin

Rub mustard (I prefer spicy brown flavor) all over both pieces of tenderloin; then season with garlic salt, pepper, and crushed rosemary.







 

Brown both sides of each piece in a small amount of EVOO until crusty.













 

Transfer meat to bag lined crock pot (makes so much easier for clean-up) add 1/2 cup dry vermouth (dry white wine can also be used), add worcestershire sauce and teriyaki sauce to taste, 1 can of slice ripe olives with juice and sprinkle a  1/2 tsp. small bay leaves (or 3 large) on top. Add 1-2 cups chicken stock (can also use broth), then add water to cover meat.

Cover crock pot and cook on high for 6 hours, checking 1/2 way through to make sure liquid is covering meat. If not, add either chicken stock, water or a combo of both.








When done, serve with veggie and either noodles, rice or potatoes. The juice can be poured over the meat and the starch. The left over meat can be used for the following.....

BBQ Pulled Pork Sandwiches

Separate the pork with two forks until shredded then put into a medium sauce pan.  Add bottle of BBQ sauce (I love the Country Bob's) and some red wine and/or water to get your preferred consistancy.

Bargetto Winery

When heated through, serve on your favorite bread or rolls.... that's a great way to get two meals out of one 2 lb. pork tenderloin.  Both these meals also got 6 out of 6 puppy tail wags.  :)

So now all you have to do is sign our linky so we all can find your recipes. You check out all ours and we will check out all yours. If you don't want to write it all down and you know of one on line just post a link to it on your blog or leave it in a comment if you prefer!

For more recipes, head on over to Ms.BiBi at Daily Organized Chaos.


Let's get cooking..... Bon Appetit!

{Disclosure: I received no compensation for this post. Any link or reference to a specific company is purely because I find that the products mentioned are the ones that work best in my experience. The links included are just to help my friends out.}