Crock pot Pork Loin

 

Ingredients

2.5-3 pound pork loin

1-1.5 (1 ounce) envelopes dry onion soup mix (they’re VERY salty, so use carefully)

1-1/3 cups water

1cup red wine

1/4 cup minced garlic

1/4 cup soy sauce (I used low-sodium)

fresh ground pepper to taste

Directions

1.    Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Freezer meal directions:  pour soup mix, water, wine, soy sauce and garlic in freezer bag.  Mix ingredients together.  Place pork loin in baggie, squeeze out air and freeze.

Cooking instructions from frozen:
Defrost.  Cook in slow cooker on low for 4-6 hours.

**Gluten-free if using GF soy sauce, and dry onion soup mix