Slow Cooked Pork Tenderloin with Au Jus Sauce
Easy slow cooked meal that has a much fussed over flavor. My husband and I were surprised at the results.
Easy slow cooked meal that has a much fussed over flavor. My husband and I were surprised at the results.
- Carbohydrate 3.59849 g
- Cholesterol 109.088 mg
- Fat 13.17064 g
- Fiber 0.56 g
- Protein 38.618965 g
- Saturated Fat 7.081438 g
- Serving Size 1 1 Serving (232g)
- Sodium 412.3805 mg
- Sugar 3.03849 g
- Trans Fat 1.039528 g
- Calories 297 calories
Step-by-step
- Slice tenderloin into medallions and place at bottom of slow cooker.
- Sprinkle sauce mix over the tenderloin.
- Generously add sliced mushrooms on top of tenderloin and sauce.
- Add wine.
- Set crock pot to low, and cook 8 to 10 hours.
- Stir and remove from crock pot.
- May add touch more wine to bring to desired consistency.
- Serve over cooked linguine or rice, and garnish with cheese.
The Mechanics of Extended Low-Temperature Cooking
Setting the slow cooker to low for eight to ten hours transforms lean cuts of meat through gentle collagen breakdown without drying them out. Slicing the pork tenderloin into medallions before cooking maximizes surface area contact with the surrounding liquid. Because pork tenderloin possesses very little intramuscular fat compared to shoulder cuts, maintaining a steady, low heat prevents the muscle fibers from seizing into toughness. When liquid reaches a simmer point around 190 degrees Fahrenheit inside the ceramic insert, proteins denature gradually while absorbing the surrounding aromatics.The Evolution of Convenience Seasoning Packets
Commercial dehydrated au jus and gravy mixes gained widespread popularity in American kitchens during the mid-twentieth century as food technology advanced freeze-drying methods. These packets rely on hydrolyzed vegetable proteins, salt, and cornstarch to mimic the deep umami characteristics of traditional pan drippings achieved through hours of roasting bones. Adding a dry seasoning blend directly to raw meat in a slow cooker allows the salt to act as a mild brine, pulling moisture out briefly before dissolving and penetrating the pork cells while mushrooms release their internal water content.Storage and Make-Ahead Protocols
Cooked pork medallions stored in an airtight container with their sauce remain viable in the refrigerator for three to four days. Reheating should occur gently over medium-low heat on a stovetop with an additional splash of white wine or water to reconstitute the gelatinized sauce consistency. Freezing is technically possible for up to two months, though the mozzarella or fontina cheese garnish should always be added fresh after thawing and reheating, as high-fat dairy tends to break and grain when subjected to sub-zero temperatures and subsequent thermal shock.
