Pork tenderloin provides a good foil for marinades because of its mild flavor. The tenderloin presents a challenge for the cook. While it is a healthy, low-fat choice, this means that there exists a risk of drying out the meat when you cook it to the National Pork Board's recommended 160 degrees F. A marinade offers a delicious way to prevent this from occurring while adding extra flavor. Whether it's a dry or wet marinade, the seasonings will only penetrate just under the surface of the tenderloin. Its interior will retain the natural pork flavor. You will find pork tenderloins sold in 1- to 3-lb. sections.
Trim the tenderloin of any excess fat. You should also cut out the silverskin. This is an opaque strip of connective tissue that runs the length of the tenderloin. Place your knife into the meat and under the skin. Scrape along the length of it to remove it.
Prepare your dry rub ingredients. A good mixture for pork is fresh rosemary, freshly ground black pepper and kosher salt. To make applying the rub easier, mix the spices with about 1 tbsp. of olive or canola oil to form a paste. Apply it along the length of the tenderloin.
Cover with plastic wrap and refrigerate. Allow to marinate at least two hours and up to 24 hours before cooking.
Cut a garlic clove into thin slices. Make a series of small slices all around the pork. Slip a slice of garlic into each slit.
Place the pork tenderloin in a slow cooker. Add 1/2 cup of chicken broth and 1/2 cup of white wine or dry vermouth.
Allow to cook on low setting for four hours. The actual cooking time may vary depending upon your slow cooker. Consult the instructional manual for any modifications to cooking time.
Remove pork from slow cooker and wrap loosely in aluminum foil while you prepare the sauce.
Pour contents of slow cooker into a measuring cup. Strain into a saucepan.
Allow the contents to reduce by one-third.
Mix 1 tbsp. of cornstarch with 1 tbsp. of cold water. Add the mixture to the saucepan. You can also use a quick-dissolving flour instead of the cornstarch.
Whisk the contents of the pan as it begins to thicken. Allow to cook for about two minutes.
Adjust seasoning to taste. Serve with sliced pork. You can cut the tenderloin into thin medallions or cut on an angle for steaks.
- National Pork Board: Buying Handling and Storing Pork
- "Fine Cooking"; Knife Skills: Trim a Tenderloin; Jennifer Armentrout
- "Joy of Cooking: 75th Anniversary Edition - 2006"; I Rombauer, et al.; 2006
- "Fine Cooking"; Any Way You Slice It, You’ll Love Pork Tenderloin; Tony Rosenfeld