CUBED PORK TENDERLOIN RECIPES RECIPES

Name: Crock Pot Pork Tenderloin
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 1 pork tenderloin, 6 serving(s)
Ingredients: 2 1/2 cups sweet potatoes, cubed; 2 1/2 cups yukon gold potatoes, cubed; 2 teaspoons fennel seeds, crushed; 1 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (2 -2 1/2 lb) pork tenderloin; 1 cup chicken broth

CROCK POT PORK TENDERLOIN RECIPE - FOOD.COM

Crock Pot Pork Tenderloin Recipe - Food.com image

This is a recipe from Pillsbury's Slow Cooker Recipe book that I've altered slightly. The fennel seeds and paprika really give the tenderloin a fantastic taste! Though the Yukon Gold and sweet potatoes go great with the pork, any potato will work.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 1 pork tenderloin, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups sweet potatoes, cubed
2 1/2 cups yukon gold potatoes, cubed
2 teaspoons fennel seeds, crushed
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2 -2 1/2 lb) pork tenderloin
1 cup chicken broth

Steps:

1. Place potatoes in slow cooker.
2. In a small bowl combine fennel seeds, oregano, paprika, garlic powder, salt and pepper. Mix well.
3. Rub mixture onto pork tenderloin. Tenderloin might have to be cut in half in order to fit into the slow cooker. (The rub can be applied to the tenderloin the night before and refrigerated to save time and add extra flavor.).
4. Place tenderloin on potatoes.
5. Pour broth over pork and potatoes.
6. Cover; cook on low setting for 8-9 hours.

Nutrition Facts : Calories 297.1, FatContent 5.8, SaturatedFatContent 1.9, CholesterolContent 98.3, SodiumContent 431, CarbohydrateContent 25.3, FiberContent 3.4, SugarContent 3, ProteinContent 34.4

PORK TENDERLOIN STEW RECIPE: HOW TO MAKE IT

Pork Tenderloin Stew Recipe: How to Make It image

This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen of Belleville, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (1 pound each), cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 pounds red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced celery
1/2 pound sliced fresh mushrooms
2 tablespoons cider vinegar
2 teaspoons sugar
1-1/2 teaspoons dried tarragon
1 teaspoon salt
2 tablespoons all-purpose flour
1/2 cup fat-free milk
1/2 cup reduced-fat sour cream

Steps:

In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm. , In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil).,

Nutrition Facts : Calories 293 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 28g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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