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Crockpot Brined Bacon-Wrapped Pork Tenderloin
| Crockpot Brined Bacon-Wrapped Pork Tenderloin | Print |
Recipe By: Alice Morrow
Crockpot Brined Bacon-Wrapped Pork Tenderloin
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
- Day before place the pork tenderloin in a ziplock bag and pour the vinaigrette over it to coat it and marinate it overnight.
- 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.
- In a large skillet, drizzle a little olive oil in bottom to coat and place over medium heat.
- Sear the tenderloin on all sides.
- Meanwhile in crock pot, place the cut bell peppers, mushrooms, butternut squash, Ro-tel, gravy packet, steak sauce and wine. Stir to mix well.
- Nestle the tenderloin in the center and spoon some of the sauce over the top.
- Cook on HIGH for 3-4 hours or LOW for 4-6 hours.
- 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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