Friday, June 28, 2013

Slow Cooker Creamy Ranch Pork Tenderloin with Ranch Mashed Potatoes & Gravy


This slow cooker meal is soooo delicious, it's unbelievably simple too!  The hard part is done when you get home from work, and all you have to do is cook the taters (or use instant if you're lazy) ;P
 One thing I may try next time is cut up potatoes and throw them in the slow cooker with the pork and see how they turn out in the end... I'm thinking they will be perfectly cooked and easy to mash, but who knows!  Feel free to try and let me know how it turns out ;)

INGREDIENTS: 

For the pork:
1 pork tenderloin, preseasoned in the package- Italian three cheese flavor
1-1 oz. ranch dressing mix packet
1-10 3/4 oz. can cream of chicken condensed soup

For the potatoes:
6 large potatoes, peeled and cubed
3 tbsp. butter
1/4 cup milk
2 tbsp. ranch dresing
1/2 tsp. garlic powder
salt & pepper

For the chicken gravy:
1-14.5 oz. can chicken broth
3 tbsp. butter
3 tbsp. flour

DIRECTIONS:

-In a slow cooker, add the pork tenderloin, ranch dressing packet, and cream of chicken.  Cook on low for 6-8 hours.  Once cooked, shred pork.
-Put the cubed potatoes in a large pot and cover the potatoes with cold water.  Bring to a boil and cook until fork tender.
-Drain the potatoes and mix in the butter, milk, ranch dressing, garlic powder, salt and pepper.  Mash until smooth.
-For the gravy, melt the butter in a small saucepan.  Add the flour and cook for 1-2 minutes.  Stir in the chicken broth and bring to a simmer.  Cook about 5 minutes until thickened.  Season with salt, pepper, & garlic powder.
-Serve the pork over top of the potatoes and top with gravy.

ENJOY!!



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