Today I am making a slow cooked Applewood rub pork tenderloin.
Simply take your 2LB tenderloin, wash it in cold water, pat it dry with paper towels.
I like to place mine in a 13X9 baking dish. For this recipe I use McCormick grill mates Applewood rub. (Making your own rub is usually better and less salty, but this is a quick and easy method)
I use about half the container of rub. You want to coat it very well. Push the rub into the folds and cuts. You don't want to just sprinkle it on, you really want to pack it into the meat.
At that point, I cover lightly and put it in the fridge. You want it in there at least one hour. I like to put it in there when I go to bed so it cures overnight.
However, if you plan on being home during the day, prepare this and refrigerate for 4 hours. That gives a great amount of flavor.
When you are ready to cook, place it in your crock pot, fat side up. In a separate dish, mix 1 cup of water, 1/2 cup of red or cooking wine (I sometimes substitute Irish whiskey), 1/8 cup of soy sauce, 1/8 cup of Worcestershire sauce, and a splash of apple cider vinegar.
Pour the mixture over the meat and top with some fresh onion and garlic. (I used chopped fresh green onion due to an allergy to white, red and yellow onions.
Cook on low for 4-5 hours. Pour cooking juice (Au jus) over the served portions if desired.
For sides that compliment this dish, I try to stay away from starches. Some steamed green beans and carrots go very well.
Simply take your 2LB tenderloin, wash it in cold water, pat it dry with paper towels.
I like to place mine in a 13X9 baking dish. For this recipe I use McCormick grill mates Applewood rub. (Making your own rub is usually better and less salty, but this is a quick and easy method)
I use about half the container of rub. You want to coat it very well. Push the rub into the folds and cuts. You don't want to just sprinkle it on, you really want to pack it into the meat.
At that point, I cover lightly and put it in the fridge. You want it in there at least one hour. I like to put it in there when I go to bed so it cures overnight.
However, if you plan on being home during the day, prepare this and refrigerate for 4 hours. That gives a great amount of flavor.
When you are ready to cook, place it in your crock pot, fat side up. In a separate dish, mix 1 cup of water, 1/2 cup of red or cooking wine (I sometimes substitute Irish whiskey), 1/8 cup of soy sauce, 1/8 cup of Worcestershire sauce, and a splash of apple cider vinegar.
Pour the mixture over the meat and top with some fresh onion and garlic. (I used chopped fresh green onion due to an allergy to white, red and yellow onions.
Cook on low for 4-5 hours. Pour cooking juice (Au jus) over the served portions if desired.
For sides that compliment this dish, I try to stay away from starches. Some steamed green beans and carrots go very well.
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