1/2 tsp each of cumin, cayenne, oregano, salt, garlic granules and brown sugar
A dash of ginger and pepper
2 large potatoes
2-3 large carrots
2dl boiling beef stock
Mix together cumin, cayenne, oregano, salt, garlic, ginger and pepper. Rub the tenderloin with the mix.
Heat oil in a pan and brown the tenderloin on all sides. Transfer to the crockpot and leave the pan for later.
Peel potatoes and cut them into chunks, placing them around the tenderloin. Pour beef stock and a bit of lemon juice over.
Cook on LOW for 8 hours or HIGH for 4, adding carrots (also peeled and cut into chunks) about half-way through (they get waaaaay too soft if added at the beginning).
Remove the potatoes, carrots and pork and cut the pork into slices. Meanwhile, transfer the sauce to the pan from earlier and bring to a boil, stirring frequently for 2-3 minutes, until the sauce has reduced somewhat.
Serve with a nice salad.
I cooked mine on HIGH for 3.5 hours and the pork had gotten a tad dry already. I think I'll try on LOW next time and then check it after 7 hours. Other than that, I really liked it. It was a tad on the spicy side, so I may leave out the potatoes and serve it over rice another time, but I really liked the way it tasted.
Tuesday, December 10, 2019
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