Monday, October 19, 2009
Low and Slow Pork Tenderloin in Herbs
With apologies to my blogging friends at the Cynical Cook and Eat Twin Forks. I am far to messy in the kitchen to photo document my culinary misadventures. But, every once in a while I get something right and that's what happen with this evenings experiment.
Low and Slow Pork Tenderloin in Herbs:
3/4c - red wine vinegar
1/4 - stick of butter
2 - teaspoons of seasoned salt
1 1/2 - teaspoons of dried thyme
1 1/2 - teaspoons of dried oregano
1 1/2 - teaspoons of garlic powder
1/4 - teaspoon of black or white pepper
2 - boneless pork tenderloins
1 - In a medium sauce pan combine the red wine vinegar, butter, and herbs. Bring to a rolling boil and simmer for 3 minutes.
2 - Light brush the bottom of a slow cooker (Crock Pot) with olive oil. Place tenderloins in crock pot on high. Pour simmering herb mixture over the tenderloins and allow to cook for two hours or until internal temperature reaches 160 degrees F.
3 - Remove pork loins from crock pot wrapping in alumium foil and let rest for 10 minutes.
4 - Unwrap and lightly seer on a grill for about 5 min per side.
This produces a tender, flavorful pork loin that is far from the run of the mill. Slow cooking in the vinegar and herbs infuse the loins with the flavor of the herbs and naturally lock in moisture. Despite what you may think, the loin will not have a strong vinegar flavor, but will take on the flavor of the herbs.