I’ve been working on a new painting that’s due this week so I knew I wouldn’t have a ton of time to devote to cooking today. Luckily, I had pork tenderloin on hand, my slow cooker, and a craving for Italian pork sandwiches. I adapted a recipe from Food.com and, at the suggestion of a friend, I added pepperocini peppers directly to the slow cooker instead of waiting to use it as a topping for the pork. I served the pork on semolina rolls, my favorite, with caramelized red onions and provolone and toasted the sandwiches in the oven to melt the cheese. The end result was spicy and delicious!
1 (1 1/2 pounds) pork tenderloin
3 tablespoons garlic, minced
1 1/2 tablespoons fresh rosemary, chopped
2 teaspoons dried parsley
1/2 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon McCormick Italian Seasoning Grinder
1/2 12 ounce jar (including liquid) sliced pepperocini peppers
1 1/2 tablespoons olive oil
Caramelized red onion
In a medium bowl, combine spices and olive oil. Stir to combine. Place pork tenderloin on a cutting board and score with a knife. Rub with spice mixture making sure to coat both sides of the pork and get in the openings created by scoring. Place pork in a slow cooker and add pepperocini peppers and their liquid. Use less peppers if you don’t want the pork to be as spicy. Set temperature to high and cook for 20 minutes. Turn down to low and cook for 2-3 hours (depending on size of tenderloin-3 hours was a little too long for the size I had), until pork is cooked and ready to be shred.