Thursday, December 10, 2015

So Simple So Good

Several weeks ago I was zooming down I-85 (that's the only way people drive on I-85—it's scary) and my phone whistled at me. That's my alert sound for a text message. Now I do not text and drive. But I was really close to the halfway point in my drive. That exit has a Starbucks. So I stopped to get coffee and check my message.

It was from my sister. She was asking me about a recipe she got from me years ago. I called her to see what she needed. She said she had made it many times, but her aging brain didn't remember the cooking time.

Well, I guess we know who is the oldest, because my ancient brain didn't even remember this recipe at all! She told me what she was doing and how good it was and I did know the basic cooking time for a pork tenderloin, which answered her question. But I still have no recollection of ever making this. I do remember making a recipe that is first cousin to this one—Pepperoncini Beef. We liked that one. This pork recipe is similar but milder and tamer.

I trusted her that "my" recipe was a good one and made it for our supper last night. Two ingredients in a slow cooker. Can't get much easier than that. I needed easy because I had of other things to do as I try to get ready for the family to get here in less than two weeks. 


2 pork tenderloins (that's how mine are always packaged)
1 (16-oz) jar of mild banana pepper rings

Place pork tenderloins the the slow cooker. Pour banana peppers and the juice over the pork. Cook on LOW for 6-8 hours. Remove meat and shred with two forks. Serve with (or without) the banana peppers.

I checked the pork after about 6-1/2 hours. It wasn't quite tender enough (these were large tenderloins) so I cooked it another hour. Just be sure not to overcook the tenderloins. Pork tenderloins to do not need to cook a really long time, like some beef recipes that I might cook for 10 hours or longer. I found this out the hard way with another recipe. Cook it too long and the texture of the pork isn't good. Years ago I thought you should never take the lid off a crockpot during the cooking. But this quick check (about 30 seconds) was okay.

The pork was tender and flavorful. We liked eating the pork with the banana peppers. It's easy to skip them if you don't. This is good for sandwiches or you can serve it over rice. I put some in the freezer for later. I will happily take credit for this recipe.

This may be the shortest recipe I've posted here. It balances out the complicated bread recipe I put on the blog earlier this week. I am glad my sister's younger brain remembered this recipe. I'm posting it here so I won't forget it again.


  1. Two ingredients! Gotta love that one! Glad your sister jogged your memory.


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