Slow-Cooked Pork Tenderloin w. Tomatoes and Mushrooms Recipe
Slow-Cooked Pork Tenderloin w. Tomatoes and Mushrooms
- 2 pounds pork tenderloin
- 2 cups button mushrooms
- 1 can crushed tomatoes
- 4 cloves garlic, crushed
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon caraway seeds
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1/2 cup red wine
- 10-15 baby potatoes (optional)
- Salt and pepper
Wash the mushrooms and cut away the ends of the stems.
Brown the tenderloin by cooking it on a skillet. Cook until each side is golden brown (a few minutes per side, including the ends).
In the slow cooker, put the crushed tomatoes with the wine, garlic, oregano, basil, paprika, cumin, caraway, salt, and pepper.
Stir well, then add the mushrooms.
Transfer the browned tenderloin to the slow cooker. Turn the slow cooker to high, cover, and cook for 4 to 5 hours. During the last hour, add the potatoes or other vegetables.