Crockpot Pork Tenderloin

When the weather turns cooler, I like shifting from a summer kitchen, toward one that incorporates warmer foods.  One of my favorite foods growing up was my mom’s pork roast full of lots of garlic cloves, that she baked in the oven in a large corning ware container for a couple of hours.  I loved spooning the pork juices (and fat) over rice or potatoes.  These days, I try to find leaner cuts of meat, and use the crockpot more than the full roasted oven.  The crockpot makes the pork very tender and juicy, and is great for not drying out today’s lean pork. As a side dish, I will often serve cabbage, either red cabbage braised with vinegar and allspice, or a simple sauteed green cabbage.  The simple sauteeing avoids the sulphery taste that happens with overcooked watery cabbage.  The pork and cabbage would be great with chipotle sweet potatoes, and pear and arugula salad.

Crockpot Pork Tenderloin
(makes 1 tenderloin, can be doubled)

1 pork tenderloin (about 1 1/2 pounds)
2 cloves garlic, minced
1/4 cup soy sauce
2 T red wine vinegar
red pepper flakes

In a ziploc bag or glass pan, combine the marinade ingredients (everything but pork).  Roll the pork tenderloin in the marinade.  Place the tenderloin in a sprayed crockpot (cut in half if necessary) and pour the marinade over the top.  Add about 1/4 cup of water to crockpot.  Cook on low for about 4 hours until pork is cooked all the way through turning the tenderloins once to coat all sides with marinade. (2 tenderloins will take 6-7 hours on low.

Simple sauteed cabbage

1 head cabbage, cored and shredded
2 cloves garlic, minced
1 T olive oil
salt and black pepper to taste

In a heavy bottom skillet heat to medium-high, add the olive oil and garlic and stir until fragrant, but not brown, about 60 seconds.  Add the cabbage and a bit of salt.  Do not add water.  Dry saute the cabbage until it begins to brown and wilts, about 8 minutes.  Adjust seasonings and serve with the pork.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, and Tempt My Tummy Tuesday