Crockpot Cranberry Pork Tenderloin
1 pork tenderloin (fresh or frozen - doesn't matter!)
1 onion, sliced
1 packet of dry onion soup mix (like Lipton or, as I used, generic)
1 can of whole cranberry sauce (or 2 cups of homemade)
1 tablespoon butter
1 tablespoon flour
black pepper to taste
Dump the onion into the bottom of the crockpot to act as a liner. Lay the pork tenderloin on top (you do not have to thaw the loin - just add cooking time), and sprinkle the dry soup mix evenly.Spoon the cranberry sauce as evenly as possible over the loin and onions. You want the flavor to soak into every nook and cranny as it cooks, but it's not easily spreadable.
Put the lid on, and cook on high for 4 hours. Mine was done at 3, although I can't imagine that this would dry out too badly as it is very liquid-y after an hour or so of cooking. I also can't imagine that this would be bad if you cook it on low for 8 hours while you're out.
When the loin is done, remove it from the crockpot, and set aside to rest on a cutting board.
Strain the juices that are leftover in the crockpot, and set aside. In a skillet over medium heat, melt 1 tablespoon of butter. Add the tablespoon of flour, and stir with a whisk to create a roux allowing it to get slightly brown. Slowly pour in the reserved and strained liquid whisking until well-combined. Allow to heat through and thicken to your desired consistency (a gravy consistency), sprinkle with pepper, and remove from the heat.
Slice the tenderloin, and top with the gravy. Yum!