A few weeks ago my sister made sandwiches from a turkey loin for our family and I loved the idea, so I copied her recipe. Instead of turkey, I used pork. I've been an extremely frugal shopper when it comes to pork tenderloins. Every now and then, Dick's in River Falls has a sale on Parmesan encrusted pork tenderloins -- three for $9.99. It's an amazing deal considering the non-sale price is almost $9 each.
I started by thawing one tenderloin in the refrigerator overnight. Early in the morning, I set the crock pot on low heat, added a cup of cream of mushroom soup and a cup of water. I also set the pork in the pot and let it slow cook for eight hours. I'm a huge garlic and basil fan, so I also added some garlic and basil seasoning.
After eight hours, the pork literally pulled apart with ease. I left the "pulled pork" in the water and soup to absorb the moisture. It was so juicy. Isaiah even loved it. He's usually afraid of meat because of the dry texture, but he loved this. As a result, I'll likely make pulled pork every few weeks.
Ingredients:
Pork tenderloin
1 can cream of mushroom
1 cup water
basil and garlic seasoning
Music: Nikki & Rich - Next Best Thing (free on iTunes)
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