Prep Time: 15 minutes.
Cooking Time : 4 hours.
1 (2 pound) pork tenderloin.
1 ( 1 ounce) envelope dry onion soup mix ( I use Liptons)
1 cup water .
3/4 cup red wine .
3 tablespoons minced garlic ( it is really okay to use the minced garlic in the jar here )
3 tablespoons soy sauce ( I use reduced sodium Kikomans)
Fresh ground pepper to taste.
Place the pork tenderloin in the slow cooker with the contents of the dry onion soup packet. Pour the water, wine and soy sauce over the top of the loin , turning the loin to coat. Carefully spread the garlic over the pork, leaving as much on top of the pork as possible. Sprinkle with pepper, cover and cook on low for 4 hours.
Serve with the remaining liquid as au jus.
I have found that a pork tenderloin cooks very fast so even on low, check the temperature after 3 hrs or so . The internal temperature needs to be around 150 - 155 degrees because after you let it rest, the carry over heat will raise it to 165 degrees which is your target for not having shoe leather...Remember..you can always cook it a bit more if needed.