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Categories:
pork tenderloin olive oil salt garlic powder rosemary ground rubbed sage thyme bacon sweet onion white wine water
Viewed: 10 - Published at: 6 years agoIngredients
- 1 (2 lb) pork tenderloin
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary leaves
- 1 teaspoon ground rubbed sage
- 1 teaspoon dried thyme leaves
- 6 slices bacon
- 1 sliced sweet onion (optional)
- 1/4 cup dry white wine
- 1/4 cup water
Method
- Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
- Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
- Note: Apple juice can be substituted for the wine with comparable results.
