Thursday, February 11, 2010

Sage and Parmesan Slow Cooked Pork Tenderloin

Fourth day off of work from the snow. I have been watching Food Network and HGTV non-stop. Today I watched Robin Miller who I probably would never see because of the time her show comes on. But, not today! Anyway, I was inspired by this recipe of hers since I had everything already on hand.

I simplified it and changed some things around but it still turned out yummy.

Sage and Parmesan Slow Cooked Pork Tenderloin
1-2 pounds pork tenderloin
10 fresh sage leaves (chopped)
1 cup Parmesan cheese
1 lb red potatoes
1 yellow onion (roughly chopped)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
1 cup chicken stock
1 cup white wine
fresh cracked black pepper

Layer the potatoes and then the onion, carrot, and celery on the bottom of the slow cooker. Add the broth and the white wine.

Season the pork tenderloin thoroughly with salt and pepper. Add some salt and pepper to the veggies already in the slow cooker as well. In a separate dish, mix the Parmesan and the chopped sage leaves together. Coat the top layer of pork with the cheese and herb mixture. Add the pork on top of the veggies.

Cook on high for 3-4 hours or 6-8 hours on low.


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