2 lb. pork tenderloin or roast
3 1/2 T. pork dry rub (I used McCormick molasses bacon grillmates)
3 T. butter
1 can beef broth
5 cloves garlic, chopped
1/2 medium onion, diced
6 medium gold potatoes, diced into 2"chunks, or Dutch potatoes, optional
2 T. Worcestershire sauce
1 T. cornstarch
For the mashed potatoes (optional)
3 T. butter
1/4 c. greek yogurt/sour cream
1/2 c. milk
1/4 t. salt
1/8 t. pepper
Prepare pork by patting it dry with a paper towel and then season on all sides with dry rub. Heat 3 T. butter in skillet over medium high heat, if desired. I did not sear & brown the pork. Remove from heat and set aside. Add 1/4 c. beef broth to skillet. Add garlic and onion and saute over medium high heat for 1-2 minutes. Set aside. Place potatoes, if using, in bottom of lined crockpot. Pour the garlic, onion, and broth over the potatoes. Place the pork on top of the potatoes. (I didn't use the potatoes so I just put the pork on the bottom of the crockpot itself.) Pour the remaining broth and Worcestershire sauce on top of the pork. Cover crockpot and set on low. Check after 4 hours. If the internal temperature at the thickest part of the pork is 145 degrees, it is done. The potatoes should be tender to the touch. Remove pork and set aside. Transfer the potatoes to a large bowl and the broth to a saucepan. Mash potatoes, adding butter, greek yogurt or sour cream, milk, salt, & pepper. Make gravy by heating the broth mixture in the saucepan on medium high. Bring the gravy to a simmer and remove about 1/3 c. of liquid. Create a cornstarch slurry by whisking it with 1 T. cornstarch. Pour the slurry back in the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat. Slice pork and serve on top of mashed potatoes with gravy on top. *This recipe may be halved for a smaller pork roast or tenderloin. **I served the pork with crockpot mashed potatoes. The pork tenderloin was very flavorful and tender. (I forgot to take a picture before it was all gone.)
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