Slow-Cooked Pork Tenderloin
Pork Tenderloin to finish out our Christmas evening dinner!
2 pork loins (approx. 1 1/2 lb each
13 oz. Country Bob's All Purpose Sauce (1 bottle)
18 oz. Country Bob's Marinade (1 bottle)
8 apple juice
4 tbsp. rub (see below)
This recipe will make 8 ounces. Take an empty (or almost empty) spice bottle and mix the following ingredients. Tear off the label and mark it ‘Dan’s Rub’, ‘My Rub’ or just ‘Rub!'
4 tbsp. brown sugar
3 tbsp. paprika
2 tbsp. garlic powder
1 tbsp. sea salt
1 tbsp. Country Bob's Seasoning Salt
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. dried oregano
1 tbsp. dried thyme
0.50 tbsp. cayenne pepper
0.50 tbsp. hickory smoke powder
Hand-apply rub over each entire tenderloin.
Place tenderloins in the roaster on top of the folded rack. This will keep the tenderloins an inch or two off the bottom.
Pour Country Bob's All Purpose Sauce, Country Bob's Marinade and apple juice directly over the loins. Sprinkle a bit more rub over the top to replace what may have washed off.
Cover with lid and turn heat to 250 degrees F. Allow to slow-cook for 3 hours.
Turn slow-roaster temperature to 400 degrees F for 15-20 minutes until the outer side becomes crisp. Remove tenderloins to cutting board and allow to rest for 15 minutes. Slice into desired serving sizes. Use additional Country Bob's All Purpose Sauce for dipping.