Even though it's summer, I still pull out the good old crockpot at least one night a week. My weekly yoga class meets over the dinner hour and I like to use the crockpot on these nights so that dinner is already made when I get home. I only have a few quick things to do and dinner is served. I'm also exhausted from the work out and love having dinner basically ready and waiting. This week I made a new recipe. I served it over spaghetti squash to keep it lower carb. However, the gravy is really good and would be wonderful over pasta bow ties or wide noodles. The tenderloins always come in a pair so now we have a cooked tenderloin for leftovers. I adore leftovers--cook once-eat twice :-)
pkg of pork tenderloins
1 packet of Lipton onion soup mix
3/4 cup red wine
3 T soy sauce
1 cup water
3 cloves of garlic, minced
2T cornstarch
1/4 cold water
Put tenderloins in slow cooker, add all the other ingredients and turn the tenderloins around to get them seasoned all over. Cook for 5 hours on LOW. When ready to serve, take tenderloins out and put on platter, cover with foil. Pour sauce into saucepan and bring to low boil, add 2 T cornstarch that has been mixed with 1/4 cup cold water. Whisk around and bring up to boil--it should be thickening but not too much. Turn heat to low.
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