Monday, February 21, 2011

Three Ingredient Pork Tenderloin

We've been extraordinarily lucky to have been blessed with BEAUTIFUL (mid 70s) weather the past few days so needless to say, I've been taking every opportunity to "pretend" like its summer already - running outside, shopping at the Outlets, spending time in the sun, and of course margaritas and guacamole and my favorite restaurant in the world, Plaza Azteca! So that's why I haven't been cooking much. But once Sunday rolled around, it was time to hit the books again - which meant time to let my dinner cook all day while I did work!

I loved this recipe because I'm a college student on a budget, so cooking gourmet is hard sometimes! Especially when I am not motivated by preparing a nice romantic meal for J and I :) These pork tenderloins only take three ingredients and it was absolutely delicious.


1-2 lb Pork Tenderloin
1 (12 oz) can Cream of Mushroom soup
1/2 cup Chicken Broth
2 cloves garlic, minced (optional)
Salt, to taste
Pepper, to taste

Coat the pork tenderloins with Salt and Pepper.
In a small bowl, blend together the Cream of Mushroom soup and the Chicken Broth (and the garlic, if you choose to use it).
Pour half of the soup mixture into the Crock Pot. Place the pork tenderloins into the Crock Pot. Pour the remainder of the soup mixture over top of the pork tenderloins.
Cook on LOW 5-6 hours.

The pork tenderloins were served with Uncle Bens Wild Rice and Green Bean Casserole.


1 lb fresh green beans
1 (12 oz) can Cream of Mushroom soup
1/2 cup skim milk
1 (12oz) can French's Fried Onions
Salt, to taste
Pepper, to taste

Preheat oven to 350 degrees.
Cut stems off of the ends of the green beans and break into small, 1 inch pieces. Cook green beans on stove in boiling water until they become tender.
While green beans are boiling, mix Cream of Mushroom soup, milk, salt, and pepper in a separate bowl.
In a casserole dish, mix green beans and soup mix in a casserole dish. Sprinkle French's fried onions over the green bean casserole.
Bake casserole in the oven for 20-30 minutes, or until French's fried onions darken with crispiness!

I've been getting great feedback from readers and hearing that you are inspired to use your Crock Pot makes me so happy! Keep it coming :)

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