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    You are in: Home / Community Forums / Food Photos Forum / Creamy Crock Pork Tenderloin
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    Creamy Crock Pork Tenderloin

    SarasotaCook
    Thu Oct 03, 2013 8:11 pm
    Food.com Groupie
    A half pork loin with a pepper herb crust, 3 1/2 lbs (I should of seared it first, but I did not - still good); in the crock pot with onions, cream of mushroom and cream of celery soup, wine, and bay leaf. Finished over white rice with plenty of fresh herbs and scallions. On the side - a favorite - peas, lima beans, and a onion seasoning blend. Fall apart tender. I did pour some of the gravy over the rice too.
    And, lots of leftovers which I will love.





    SharonChen
    Thu Oct 03, 2013 8:21 pm
    Semi-Experienced "Sous Chef" Poster
    OMG! I am drooling all over my keyboard...I like your photos are so focused on the food - makes it look like that I can just eat off from my screen...
    SarasotaCook
    Thu Oct 03, 2013 9:59 pm
    Food.com Groupie
    Thx SharonC, I am not the best at taking pics by far; but, it is fun too.
    Thank you for te compliment.

    It isn't a gourmet dish, but one of those comfort food dishes we grew up with. I have since pepper crusted the pork, then added wine ... but still use the classic soups. OLD SCHOOL, but still tasty now and then.

    Mom would of had mashed spuds ... I used rice. Still tasty ... and, lots of leftovers!
    Kathy at Food.com
    Thu Oct 03, 2013 11:22 pm
    Food.com Staff
    I really like the fresh herbs you sprinkled on the first photo -- makes it such a nice shot.
    Zurie
    Fri Oct 04, 2013 1:52 am
    Forum Host
    Kim, you are so good about getting all the attention on the food and what it looks like up close. That 1st shot is incredible ... I can taste that pork, just about falling apart, it's so tender! Great shots!!! icon_biggrin.gif
    Debbwl
    Fri Oct 04, 2013 8:10 pm
    Forum Host
    wave.gif SC, testing for you.
    SarasotaCook
    Sat Oct 05, 2013 1:21 am
    Food.com Groupie
    Thx guys; well, I guess the crazy LOCKED post, is now unlocked.
    Appreciate the nice comments.
    Zurie
    Sat Oct 05, 2013 7:18 am
    Forum Host
    I read your post about the locked thread which is now unlocked. VERY peculiar. Only Deb and I can lock a thread, and that is done so extremely rarely I cannot remember the last time.

    This strange glitch happened once before, a few months ago. Jillian had posted here just above a suddenly locked thread. I was quite shocked, and thought it was somehow Jillian (an Elf, who can also use the admin buttons).

    Of course it was not Jillian! It had just happened. And that was long before the latest "update" and problems! (It's a strange, strange site, this).
    AskCy
    Mon Oct 07, 2013 6:00 am
    Food.com Groupie
    WOW !! that looks to die for !!
    AskCy
    Mon Oct 07, 2013 6:03 am
    Food.com Groupie
    I've had to scroll back up and check I didn't miss anything .. because after I hit send, I thought hang on that looked to soft and succulent for pork, wonder if I misread it and it was a tuna steak or something...
    SarasotaCook
    Mon Oct 07, 2013 9:20 am
    Food.com Groupie
    It did come out nice Steve; and thank you.
    A simple 1/2 loin - 3 1/2 lbs. 2 cans of soup, some wine and onion.
    Done. Can't get much easier; and, I don't cook with soup often, but it was good.

    Sometimes you got to go old school and simple, lol
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