Crock Pot Pork Tenderloin & Vegetable Potato Skins

Here's another great meal we had tonight!  Honestly, the Pork Tenderloin ended up tasting like a Roast and I was shocked at the Potato Skins....they were delicious, but we ate with a spoon the insides and left the skin. Plus I used shredded cheese because Gruyere Cheese is to strong for my kids liking.

Slow Cooked Pork Tenderloin

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Vegetable Potato Skins

Ingredients

1/4 cup of butter or margarine
6 oz sliced fresh mushrooms
1 small yellow onion, chopped
1 tsp chopped garlic
1/4 cup flour
1/2 tsp dried thyme
1 tsp dried parsley
1/4 tsp ground black pepper
2/3 cup of half and half
10 oz frozen chopped spinach cooked
1/2 sour cream
8 large potatos

In a large skillet, melt the butter and saute the mushrooms & onions until soft, add garlic and brown.

Blend in flour and seasoning.  Turn heat down to low and stir in the half and half.

When thickened, remove the sauce from the heat and stir in the spinach and sour cream

Mound the filling high into the potato skins (see below how to fix). Top with Gruyere Cheese and broil about five minutes until the cheese begins to brown.

Prepare Skins

Scrub the potatoes under cold water and pat dry. Rub the skin with margarine or butter.  Prick the potatoes several times with a fork.

Bake 400F for 45 mintues to 1 hour until soft.

Cool, slice the potatoes through the center and scoop out the innards, leaving a little behind so the skins don't tear.

Crisp Skins

Place the skins on a baking sheet and coat them with butter.  Bake the skins at 400F for 10 minutes, or broil until crispy (make sure you watch).