New recipes

Pork tenderloin roll in Crock-Pot slow cooker

Pork tenderloin roll in Crock-Pot slow cooker

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We choose a piece of meat with mice, with equal layers of meat and fat (not very fat).

If it is too thick, we portion it so that it has a maximum of 2 fingers thickness, so that it can be rolled.

Sprinkle the piece of meat with oil and season it on both sides with salt, pepper, thyme, paprika and a little delicate (if you do not want, you can give up the delicate). Roll the meat leaving the mouse out, tie the roll with string and leave it to cool for 2-3 hours to even out the flavors. (I left the roll in the fridge until the next day)

Place the roll in the Crock-Pot 3.5 l slow cooker bowl and add 50 ml of oil, 100 ml of water, peppercorns and 2-3 bay leaves.

Fix the ceramic pot in the cooking appliance, connect to the mains and start the Crock-Pot on Low program, for 4 hours.

We test the meat with a fork and if it enters easily the roll is ready. For color, transfer the ceramic pot to the oven, 15 minutes on high heat.

Remove the roll on a plate, cover it with baking paper and let it cool.

Remove the string when it is completely cold, slice and serve with onion, garlic, mustard ... a glass of good wine ... cold ... :)))


  1. Hipolit

    By no means is not present. I know.

  2. Takora

    not too long!

  3. Negar

    I can suggest visiting a site with a huge number of articles on a topic of interest to you.

  4. Harrison

    I am sorry, I can help nothing, but it is assured, that to you necessarily will help. Do not despair.

  5. Bonifaco

    And that we would do without your remarkable phrase

  6. Melyon

    What words ... Great, an excellent idea

Write a message