Soooo… I’m thinking of starting an Etsy shop! I will post some fun things soon. I usually post my crafts on my personal Facebook page, but I wanted to start a shop which would make it easier for me to handle sales taxes. “Whisk Together” is very high on Google searches and I’m trying to decide whether I should use this blog to point to the shop or not. The products won’t be food but custom vinyl items. St. Charles county government prevents me from selling to the public anything I cook or bake 🙁
Recipe: We love pork tenderloin around here for its relatively low price, easy to cook and ability to take on many flavors like chicken does. This recipe is from America’s Test Kitchen’s “Slow Cooker Revolution 2”. I like this book for 2 reasons: America’s Test Kitchen treats the slow cooker as another cooking device and tries to get the best dish from the slow cooker. Many slow cooker recipes leave a recipe dried out or burned. Or like this book’s predecessor, the recipe takes an hour to prep when what you really wanted to do was save time in the first place.
Tired of the same old BBQ, we cooked this with hoisin sauce and toasted sesame oil. They are very common Asian food products in most grocery stores under “Mexican/Asian” section.
Note: If you don’t want to make this in the crockpot because of the time frame, please don’t abandon hope (all ye who enter here ha ha)! Simply oil your skillet (cast iron works GREAT) and sear the sides of the meat. Throw it into the oven at 400 degrees for about 20-30 minutes or until it reaches 140 degrees internally. We used the same method on our lemon rosemary tenderloin as well!
Ingredients
- 1/4 cup chicken broth
- 4 tsp grated ginger
- 2 (14-16 oz.) pork tenderloins, trimmed of fat and silver skin
- 1/2 cup hoisin sauce
- 1 T toasted sesame oil
- 1-2 tsp sriracha Asian chili (we omitted so it would not be spicy hot)
- 2 scallions, chopped
Instructions
- In the slow cooker, dump the chicken broth and 1 tablespoon of the ginger. Stir around
- Add the pork tenderloin and sprinkle with salt and pepper. Cook on LOW for 1-2 hours.
- Remove tenderloin and tent under some foil.
- In the slow cooker or microwave, heat the hoisin sauce, sesame oil and sriracha until hot.
- Drizzle the sauce onto the pork. Sprinkle with chopped scallions.
Slow Cooker Hoisin Sauce Pork Tenderloin
serves 4-6
1/4 cup chicken broth
4 tsp grated ginger
2 (14-16 oz.) pork tenderloins, trimmed of fat and silver skin
1/2 cup hoisin sauce
1 T toasted sesame oil
1-2 tsp sriracha Asian chili (we omitted so it would not be spicy hot)
2 scallions, chopped
In the slow cooker, dump the chicken broth and 1 tablespoon of the ginger. Stir around
Add the pork tenderloin and sprinkle with salt and pepper. Cook on LOW for 1-2 hours.
Remove tenderloin and tent under some foil.
In the slow cooker or microwave, heat the hoisin sauce, sesame oil and sriracha until hot.
Drizzle the sauce onto the pork. Sprinkle with chopped scallions.
Recipe from America’s Test Kitchen “Slow Cooker Revolution 2”.
