Post by Chuckie on Sept 16, 2019 21:01:27 GMT -5
Monkey found a 2015 pork loin end roast in the freezer. KNEW it was gonna prolly be "tough", so looking for a recipe. Did this in the thermowell, and although the meat WAS a "bit long in the tooth"--a/k/a kinda tough--tasted GOOD!! Here is the link to the recipe from Betty Crocker:
www.bettycrocker.com/recipes/slow-cooker-pork-tenderloin-with-bacon-and-mushroom-gravy/953fde5e-fb9b-4537-b494-b1cae2922d51
Thermowell Pork Tenderloin with Bacon and Mushroom Gravy
4 slices applewood smoked bacon, chopped (I used 2 strips of thick cut bacon, and three thin cut prosciutto)
1 package (8 oz) baby bella mushrooms, sliced (I used 16 oz of baby bellas)
2 teaspoons finely chopped garlic (about 2 cloves) (Monkey had elephant ear garlic, VERY good, used just ONE, as they are large)
1 pork tenderloin (1 1/4 lb), trimmed of silver skin (mine was an old, bone-in pork loin end roast)
1/4 teaspoon pepper (I used fresh cracked pepper from the pepper mill)
3 tablespoons butter (just used ONE TBS to brown roast after removing mushrooms/garlic)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup (Dillons was outta Progresso, so I used Kroger brand 28oz Cream of Mushroom Soup, plus 3/4 can H20)
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon cornstarch (see gravy instructions I did below)
1 tablespoon water (omitted)
Additional chopped fresh sage leaves and rosemary leaves for garnish, if desired (omitted)
In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl. (I added garlic when I put in the mushrooms)
Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in large thermowell pot.
Cover; run gas 20 to 30 minutes, turn gas off. (I ran gas about 20 minutes, turned off @ noon, took out about half past six.)
In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
(Instead, in a separate skillet I made a rue w/2TBS of butter & same of flour, then stirred in just enough of the mushrooms/soup/juice from the pot to make a nice, thick gravy.)
www.bettycrocker.com/recipes/slow-cooker-pork-tenderloin-with-bacon-and-mushroom-gravy/953fde5e-fb9b-4537-b494-b1cae2922d51
Thermowell Pork Tenderloin with Bacon and Mushroom Gravy
4 slices applewood smoked bacon, chopped (I used 2 strips of thick cut bacon, and three thin cut prosciutto)
1 package (8 oz) baby bella mushrooms, sliced (I used 16 oz of baby bellas)
2 teaspoons finely chopped garlic (about 2 cloves) (Monkey had elephant ear garlic, VERY good, used just ONE, as they are large)
1 pork tenderloin (1 1/4 lb), trimmed of silver skin (mine was an old, bone-in pork loin end roast)
1/4 teaspoon pepper (I used fresh cracked pepper from the pepper mill)
3 tablespoons butter (just used ONE TBS to brown roast after removing mushrooms/garlic)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup (Dillons was outta Progresso, so I used Kroger brand 28oz Cream of Mushroom Soup, plus 3/4 can H20)
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon cornstarch (see gravy instructions I did below)
1 tablespoon water (omitted)
Additional chopped fresh sage leaves and rosemary leaves for garnish, if desired (omitted)
In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl. (I added garlic when I put in the mushrooms)
Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in large thermowell pot.
Cover; run gas 20 to 30 minutes, turn gas off. (I ran gas about 20 minutes, turned off @ noon, took out about half past six.)
In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
(Instead, in a separate skillet I made a rue w/2TBS of butter & same of flour, then stirred in just enough of the mushrooms/soup/juice from the pot to make a nice, thick gravy.)
Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.
Methinks the recipe is a KEEPER!!!
CHEERS!
Chuckie
Going into the well, after browning in the skillet:
Checkin' the temp--dunno WHY, as long as it'd been IN there!!! Note I had browned it NICELY before as suggested:
TA-DA!!! Presentation: