Slow Cooker Honey Soy Pork Tenderloins
Yesterday I wanted a recipe that was new, flavorful and easy. We were spending the day decorating the tree and the rest of the house. Hubby requested that whatever we had he didn't want something that we would easily make on a weeknight.
I found this recipe in my saved videos on Facebook from Tip Hero. I had saved it quite awhile ago and remembered that it looked like it would be very tasty. The video version seemed easy enough, you just mixed the topping and pour it over the meat that was placed in the bottom of the Crockpot and cook for 6 hours on low. I had all the ingredients on hand, but used two port tenderloins rather than a roast. That probably reduced the calories some because there was n o fat on these tenderloins.
So, while dinner cooked, we began decorating the tree. Note began - we haven't finished yet!
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated
Place the pork loin roast in the inner pot of a slow cooker. In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well. Pour the sauce over the pork loin roast into the slow cooker. Cover and cook on low for 6 to 8 hours.
Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened. Pour the reduced, thickened sauce over the shredded meat and serve.
I found this recipe in my saved videos on Facebook from Tip Hero. I had saved it quite awhile ago and remembered that it looked like it would be very tasty. The video version seemed easy enough, you just mixed the topping and pour it over the meat that was placed in the bottom of the Crockpot and cook for 6 hours on low. I had all the ingredients on hand, but used two port tenderloins rather than a roast. That probably reduced the calories some because there was n o fat on these tenderloins.
So, while dinner cooked, we began decorating the tree. Note began - we haven't finished yet!
INGREDIENTS
3 to 4 pounds pork loin roast or two tenderloins2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated
DIRECTIONS
Place the pork loin roast in the inner pot of a slow cooker. In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well. Pour the sauce over the pork loin roast into the slow cooker. Cover and cook on low for 6 to 8 hours.
Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened. Pour the reduced, thickened sauce over the shredded meat and serve.
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