French Onion Pork Tenderloin and a Bonus recipe for the leftovers

French Onion Pork Tenderloin
​Jan Bachman
 
1 2-pound pork tenderloin
14-ounces French onion soup (Wolfgang Puck makes a good French onion soup)
3/4 cup red wine
3 T minced garlic
3 T soy sauce
freshly ground black pepper
 
Place pork tenderloin in a slow cooker with the French onion soup. Add the wine and soy sauce over the top, turning the pork to coat.
 
Spread the garlic over the pork, leaving as much as possible on top. Sprinkle with pepper, cover, and cook on low for 3 hours.
 
After 3 hours, remove the pork and shred in lengths of about 3 inches and return to the cooker for another hour. This goes well over Basmati rice. Serve with au jus from the slow cooker.
 
Left-Over French Onion Pork Enchiladas and Enchilada Sauce
 
Place a colander in a bowl, then place the left-over shredded pork tenderloin and au jus in the colander.  Drain and reserve the au jus in the bowl. Fry up some corn tortillas and fill with the pork, cheese, diced green chiles or a mixture of your choice. Roll up and place in a baking pan. You might get about 8 enchiladas.
 
Heat your favorite enchilada sauce or this variation below in a pan on the stove. Preheat the oven to 350 degrees. Cover the enchiladas with foil and bake for 15 minutes. Remove the foil and cover with some of the sauce and some shredded cheese and bake another 15 minutes or until the cheese is bubbling. When serving, cover with more hot enchilada sauce and lettuce, sliced olives, chopped tomatoes, or other toppings.
 
Enchilada Sauce
 
1 medium-sized onion, chopped
2 t minced garlic
2-3 T avocado or olive oil
up to 1 T flour
4 T chile powder, like Chimayo Heirloom
1/2 t salt
1 t ground cumin
1/2 t dried Mexican oregano
2 T tomato paste (optional or use 2 T Bloody Mary mix, like Bloody Maria)
2 cups vegetable stock (or use left-over au jus and the rest vegetable stock)
1 t apple cider vinegar
 
Sauté the onion and garlic in a tablespoon of the oil. If needed, add more oil and a little flour to thicken. Then add the other dry ingredients and paste, if using, and whisk for about a minute. Slowly add the stock. Cook, whisking often, for about 5 minutes.