Crock Pot Pork Tenderloin Gravy Recipes

Steps:

• Dump all 3 cans of soup in crockpot( do not add water) and stir until well combined, add the pork tenderloin and turn a couple times to coat with soup. Turn crockpot to low and cook for 7-8 hours or on high for 5 hours. Remove pork from crockpot and let rest. Turn crockpot to high, mix together cornstarch and water, stir into the soup mixture til thickened. Serve this with noodles or mashed potatoes and a veggie.

Steps:

• Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl.
• Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in slow cooker.
• Cover; cook on Low heat setting 3 to 3 1/2 hours or until thermometer inserted in center of pork reads at least 145°F. Remove from slow cooker to cutting board; cover and keep warm.
• In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
• Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.

Steps:

• 1. Combine seasons and rub on all sides of tenderloin.
• 2. Heat butter in frying pan until melted. Next brown the meat in the butter on all sides.
• 3. Place tenderloin into slow cooker. Combine lemon juice, chicken broth and soy sauce. Pour over tenderloin.
• 4. Cook on low setting for 4 hours. For bigger pork loins cook on low 7-8 hours.
• 5. When done set tenderloin to the side and keep warm. Pour juices into a sauce pan.
• 6. Combine water and corn starch until mix completely. Heat juices on stove till hot. Whisk cornstarch mixture into juices until thick gravy appears.
• 7. Serve tenderloin with mashed potatoes and green beans covered with the gravy. Mmm!

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.