One of my family’s favorite ways to have pork is when it is cooked in the slow cooker. It always turns out nice and tender, just like with this crock pot pork and noodles.
This is a simple dish that is made in the slow cooker. The noodles are added at toward the end of the cooking process. However, if you want to, you can cook the noodles separately. Then serve the savory pork and gravy mixture over the top of the cooked noodles. I think I may prefer to make it that way for next time. The gravy will stay more gravy like. When you add the noodles into the crock pot, it tends to absorb the liquid.
- 1/4 cup all purpose flour
- 1 (1 1/4 – 1 1/2 lb) pork tenderloin
- 2 (10 1/2 oz) cans french onion soup
- 2 Tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 2 Tbsp butter
- 2 Tbsp flour
- 3 cups egg noodles uncooked ( I use the Amish egg noodles)
- 1 cup water
- Salt & pepper
- Place the 1/4 cup flour on shallow plate and roll pork tenderloin in it to coat. Then place in bottom of crock pot.
- Add soup, Worcestershire sauce and garlic powder. to the crock pot. Cover and cook for 5 hours on low or until tender enough to shred with two forks.
- In microwave, melt butter and then mix with the 2 Tbsp flour to create smooth paste. Remove pork from crock pot and whisk in flour/butter mixture to the juices in the crockpot. Shred pork and return to crock pot.
- Add egg noodles and water to crock pot and cook until noodles are tender; approximately 30 minutes. Season with salt & pepper to taste. Serves 4-6.
Recipe adapted from Small Town Woman.