The Soup Fairy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thesoupfairy) wrote2010-04-14 05:47 pm
thesoupfairy) wrote2010-04-14 05:47 pm
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Tonight's Dinner: Country-Style Turkey (or Pork) Tenderloin
Country-Style Turkey (or Pork) Tenderloin
Fall-apart tender meat with a rich gravy, and my house has smelled amazing all day while it cooked in the Crockpot. Serve it with mashed potatoes and your favorite simply steamed vegetable.
Prep: 20 minutes
Cook: 5 hours
Servings: 8
Ingredients
Directions
If your tenderloin is not already in two pieces, cut it in half. In a large zipper bag combine flour, garlic, mustard, and pepper. Add meat, one piece at a time, and shake to coat.
In a large skillet, heat oil over medium-high heat. Brown meat on all sides. Transfer to slow cooker and pour broth over. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°F. Remove meat and keep warm.
Strain cooking juices. If you don't have 2-1/2 cups, add more chicken broth to make that amount. Bring to a boil in a saucepan. Combine cornstarch and cold water, stirring until smooth. Whisk into boiling broth and continue whisking at a high simmer until thickened.
Fall-apart tender meat with a rich gravy, and my house has smelled amazing all day while it cooked in the Crockpot. Serve it with mashed potatoes and your favorite simply steamed vegetable.
Prep: 20 minutes
Cook: 5 hours
Servings: 8
Ingredients
- 1 package (1-1/2 to 2 lbs) turkey breast tenderloins or pork tenderloin
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1/4 cup cornstarch
- 1/4 cup cold water
Directions
If your tenderloin is not already in two pieces, cut it in half. In a large zipper bag combine flour, garlic, mustard, and pepper. Add meat, one piece at a time, and shake to coat.
In a large skillet, heat oil over medium-high heat. Brown meat on all sides. Transfer to slow cooker and pour broth over. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°F. Remove meat and keep warm.
Strain cooking juices. If you don't have 2-1/2 cups, add more chicken broth to make that amount. Bring to a boil in a saucepan. Combine cornstarch and cold water, stirring until smooth. Whisk into boiling broth and continue whisking at a high simmer until thickened.