Pork Tenderloin Two Ways (Slow Cooker)

From "Slow Cooking for Two" by Cynthia Graubart. This cookbook focuses on the 3 1/2 qt slow cooker and recipes geared towards the small household. A technique I found interesting was using slow cooker liner bags to make two different meals at the same time with the same protein. Please note that the nutritional analysis is wildly off, as I chose to post this as 2 servings, but if you make the entire recipe, it will make two meals of two servings each. Please note that if you use a larger slow cooker, the meals will cook much more quickly.

• Ready In: 6 hrs 20 mins
• Serves: 2
• Yields: 2 meals

Ingredients

• Parmesan Crusted Pork Tenderloin

• 1⁄2 lb  pork tenderloin
•  salt
•  fresh ground black pepper
• 1⁄4 cup honey
• 1  tablespoon soy sauce (I would reduce to 1 tsp or so)
• 1  tablespoon dried basil or 1  tablespoon dried chives
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 1⁄3 cup  grated parmesan cheese or 1⁄3 cup  shredded parmesan cheese

• For BBQ Pork Tenderloin

• 1⁄2 lb  pork tenderloin
•  salt
•  fresh ground black pepper
• 1⁄2 cup ketchup
• 2  tablespoons light brown sugar or 2  tablespoons dark brown sugar
• 1  tablespoon vinegar
• 1  teaspoon Dijon mustard
• 1  tablespoon soy sauce (again, I would reduce this amount)
• 1⁄2 teaspoon chili powder
• 1  garlic clove, minced
• 1⁄2 teaspoon onion powder

Directions

1. This recipe calls for a 3 1/2 qt slow cooker and two slow cooker liner bags.
2. .For Parmesan-Crusted version: Place the pork at the bottom of one of the slow cooker liners and season with salt and pepper.
3. Combine all the remaining ingredients except the cheese in a small bowl and pour over the pork. Sprinkle with the cheese.
4. For BBQ version: Place the pork at the bottom of the second slow cooker liner bag and season with salt and pepper.
5. Combine all the remaining ingredients in a small bowl and pour over the pork.
6. To Complete the Recipe: Place each of the bags at either end of the slow cooker insert, draping the ends of the bags over either end. Cover and cook for 6 hours on Low.
7. Place a large, shallow serving bowl at either end of the slow cooker.
8. Remove the cover, and using potholders or oven mitts, carefully remove each bag and place each in a bowl. Leave the end open and allow to cool slightly.
9. Remove one of the tenderloins from the bag and place in the serving dish. Hold the bag by the top and carefully snip one of the corners at the bottom of the bag, allowing the juices to drain over the pork.
10. Allow the second meal to cool. Then transfer to a freezer-safe container or bag, label and freeze.
11. Check for seasoning before serving.
12. Note: I think that 6 hours might be a bit much - I'd check tenderloin especially when just 1 lb, after 4 hours, maybe even less.