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Country Kitchen
July 1, 2013 Previous Recipe | Next Recipe
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Carolina Ribs Alexander Hunter, Mobile County
Posh Piggies Pat Presley, Coffee County
Bacon Cheddar Cups Pat Schrand, Coffee County
Bacon Surprise Mary Tucker, Fayette County
Plantation Grilled Pork Chops WITH Grilled Vidalia Onion Debra Lamberth, Coosa County
Tenderloin Medley Delle Bean, Calhoun County
Crock-pot BBQ Carolyn Alexander, Russell County
Pulled Pork Party Nachos Morgan Brown, Cullman County
Tenderloin Medley Delle Bean, Calhoun County

2 tablespoons oil
2 pounds pork tenderloin
1 cup water
2 medium potatoes
2 medium onions
4 carrots
Salt and pepper to taste

Place two tablespoons oil in a heavy skillet. On high heat, sear the tenderloin in oil until golden brown on all sides. Remove loin from skillet, place in a slow cooker (crock pot) and add water. Set cooker on high for 6 hours or on low for 8 hours. Clean potatoes, onions and carrots; cut into pieces approximately 1 ½ or 2 inches. Place vegetables around loin in slow cooker for last two hours of cooking time. Salt and pepper to taste.





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