This is a super-easy, savory recipe. It's great for busy work schedules or relaxed football days. I added sliced onion to cover the chops and threw in 6 halved red potatoes. Everything cooked to perfection when I set the crock pot to a low (8 hour) temp. Trust your recipe: you do NOT need to add any liquid. The meat release a good amount of juice during cooking. (Cooking 5 chops, I ended up with half a crock pot full of liquid - perfect for making a quick gravy.)
I made this yesterday, my hubby and son are "picky" so this was simple enough... I must admit, I was very apprehensive to leave for work all day without adding any water to crock pot, so I added just a little to the seasoning mix before I poured it over the roast. When I got home from work, it was just right! I was really glad to see my house didn't burn down from no water in the crock pot....I am now a believer of "no water needed" I never realized that!!! I must say, it was very tender and we all LOVED the flavor, even my "picky" eaters! I intend to make it again! Thanks *Parsley*
I put this in the crockpot before I went to work in the morning. I mixed the seasons together and spread it over the pork. Drizzled the lemon juice over it and turned it on low. No need to add any water. It was so tender and the juice was very flavorful. Couldn't have been easier. DD, who is not a big fan of pork even ate it!
I was concerned that the lemon juice would be overpowering, so reduced it to 2 tbsp which was perfect for us, but otherwise I followed as written. This is really easy to prepare. I ended up with about 1 cup of juices at the end of cooking time (I had not added any water to the crockpot). I think this would be good with some quartered potatoes, onions and carrots added too. Thanks for the recipe.
Simply scrumptious! I wanted to do something different with the 2-3 lbs of pork cuts I had stored away in my freezer. I forgot to label the type of pork I had, but I usually use it for bar-b-q pulled pork. I cooked mine on high setting. It was tender enough after 3 1/2 hrs. I shredded the meat, and let cook another 1/2 hr. The house smelled sooo good. I served w/ South African Yellow Rice With Cinnamon and Raisins - South African Yellow Rice w/ Cinnamon and Raisins...which only added to the great aroma! hmmm good! Thanks for sharing!
This is absolutely the best pork tenderloin I have ever tasted. I used the recipe exactly as is except for adding a tablespoon of Worcestershire sauce. It was tender but even better was that the seasoning flavors had cooked all the way through the tenderloin. The meat released ample liquid so there was absolutely no need to add any.
It was really a super easy meal!! I used about 3 lb frozen Pork loin (I didn't defrost the meat). <br/><br/>I did follow the recipe but I added few more ingredients. I added 1 can of chicken broth, 6 red potatoes and 5 carrots. I cooked in the crock pot in high for 6 hrs from 9am, then by 3pm I changed the setting to low. It turned out really good, moist and very flavorful. My whole house smelled so good!! Me, my 4yr old boy and my husband all enjoyed it every much!! I def will make it again. <br/><br/>The sauce was good and I wish it had more liquid. So next time I will add 1 more can of chicken broth.
My family loved this recipe (even my 2 pickier eaters)! This is an easy and delicious way to prepare pork. It provides a wonderfully flavored meat. Amazing that so few ingredients can create such an incredible flavor. I've shared the recipe with friends, and they agree how great it is.
My adult daughter followed this recipe to a "t" and unfortunately, the meat was very dry! She cooked it on high for 4 hours. Looking up similar recipes, I agreed with one that I found - "low" on 4 hours plus adding an envelope of onion soup, a cup of water and 3/4 cup of red wine. While the original recipe created almost a cup of broth, the high temp. truly dried it out.
Hmm, not really sure what I may've done wrong since others liked it so much, but this didn't turn out well for me. The meat had a weird texture--fell apart when I tried to cut. May have been b/c the tenderloin was previously frozen, but have never had problems before. Cooked on low for 7 hours.