Pork Tenderloin

 

2-2 1/2 lb Pork Loin roasts
2 cups Apple Juice or Apple Cider
1 cup Cabernet (I used Murphy Goode)
3/4 cup Balsamic Vinegar ( You can also use Apple Cider Vinegar if you aren't a fan of  the Balsamic)
6 Tbsp Soy Sauce
4 Tbsp Garlic Cloves- minced or chopped
Fresh Ground Pepper ( I almost always use 'Hot Shot', a black and red pepper blend.
3 Tbsp Worstershire Sauce

Mix all ingredients in your crock pot and turn on low. After a couple of hours turn your roasts over and cook another couple of hours. If you want to make lunchmeat from the roasts remove them from the liquid and let them cool enough to refrigerate. Once they have chilled slice them to the desired thickness with a meat slicer or Mandolin.

This is the chilled Pork Loin with one already sliced. It makes a lot of meat so I usually Foodsaver pack one whole and put it in the freezer for later. I also boil the leftover juice and use it like an Au Jus.