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Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin

 

Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin

Crockpot Brined Bacon-Wrapped Pork Tenderloin
 
Crockpot Brined Bacon-Wrapped Pork Tenderloin
Recipe By:
Ingredients
  • 1 (8-10 oz.) brined, bacon wrapped pork tenderloin (I purchased mine from Joey’s in Lafayette, LA)
  • 1 (12-oz.) bottle Joey’s Cane Pepper Jelly Vinaigrette
  • Salt, red/black pepper
  • ½ of each color bell pepper (red, yellow, orange, green) cut into strips
  • 1 (8-oz.) carton sliced fresh mushrooms
  • 1 (12-oz.) package of cubed fresh butternut squash
  • 1 (10-oz.) can Ro-tel
  • 1 (1-oz.) packet of dry McCormick Au Juis gravy
  • 1 (6-oz.) can mushroom steak sauce
  • 1 c. red wine or beef broth
  • Freshly chopped parsley, garnish
Instructions
  1. Day before place the pork tenderloin in a ziplock bag and pour the vinaigrette over it to coat it and marinate it overnight.
  2. Next day, drain the tenderloin (discard marinade) and season slightly with salt and red/black pepper. Not too much salt because it has been brined and wrapped in bacon.
  3. In a large skillet, drizzle a little olive oil in bottom to coat and place over medium heat.
  4. Sear the tenderloin on all sides.
  5. Meanwhile in crock pot, place the cut bell peppers, mushrooms, butternut squash, Ro-tel, gravy packet, steak sauce and wine. Stir to mix well.
  6. Nestle the tenderloin in the center and spoon some of the sauce over the top.
  7. Cook on HIGH for 3-4 hours or LOW for 4-6 hours.
  8. Remove tenderloin from crock pot, spoon the veggie gravy onto a platter and slice the tenderloin on top. Garnish with chopped parsley.
 

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