THE crock pot.

We are obsessed.  Officially.  We received a crock pot for our wedding, and after moving it into the new place, it sat on a back shelf in its box for almost a year.  One of those things we knew we would use, "just not right now."

When we broke it open a year into matrimony, we were bored with the same 'ole stir fries.  I hate baking because it makes the house hot, and I really just don't have time for it, frankly.

Crock potting is great... you chop and throw in.  Why had I not discovered this simple pleasure before!?!?!  And you do it early enough in the day that when dinner rolls around, it feels like you didn't have to even cook and you somehow cheated out of actually working.  This this always a bonus.

We have the exact crocker pictured above from BB&B.  We've only made one bad recipe so far, and that was because Charlie and I discovered that we just don't have a taste for tomato paste.  Yuck!

Other than that we've been enjoying all sorts of chicken recipes, and tomorrow is Pork Tenderloin.

Here is the recipe:

Ingredients

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce freshly ground black pepper to taste


Directions

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.  
 
Let you know how it turns out. :)