Thursday, December 22, 2011

Red Pepper Tenderloin ***

I found this recipe in the newspaper ages ago, and I've kept forgetting to make it.  I love roasted red peppers, so that's what initially drew me to it.  I couldn't find a 2-lb tenderloin, so I used two 1-lb tenderloins instead.  I went with about 4 hours on the cooktime, but that was still too long.  Some of the pieces got a little dry.  The flavor was wonderful, though.  I will definitely try it again, just with an actual 2-lb roast instead.  Even both of the boys asked for seconds!  (By the way, my picture of it sucks, because I had just burned my arm on the oven and was in a rush.  I'll get a better one next time, lol.)

(luckymommyto2boys ~ Amy)

2 lbs pork tenderloin
1 oz packet ranch dressing mix
1 cup roasted red peppers, rinsed and chopped
1/2 cup water
8 oz sour cream

Brown tenderloins in a large skillet and place in a sprayed 6-qt slow cooker.
Combine ranch dressing mix, peppers, and water in a bowl; spoon over tenderloin.
Cover and cook on low for 4-5 hours.
When ready to serve, remove tenderloin from slow cooker and stir sour cream into sauce. Serve sauce over tenderloin slices.
Yield: 4-6 servings

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