The Pioneer Woman Tasty Kitchen
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Slow Cooker Paprika Pork over Parmesan Polenta

3.50 Mitt(s) 4 Rating(s)4 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 5

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Level: Easy

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Description

Who knew you could cook a tenderloin in a slow cooker! Oh you? Oh.

Ingredients

  • FOR THE PORK:
  • 24 ounces, weight Pork Tenderloin, Trimmed Of Any Excess Fat
  • 1 cup Chicken Stock
  • 1 cup Salsa
  • 2 Tablespoons Smoked Paprika
  • 2 sprigs Fresh Oregano
  • 2 sprigs Fresh Thyme
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • FOR THE POLENTA:
  • 2 cups Milk
  • 2 cups Water
  • 1 cup Polenta
  • 2 Tablespoons Butter
  • ½ cups Parmesan Cheese
  • 1 pinch Coarse Salt

Preparation

In a slow cooker, combine all of the ingredients (not the ingredients for the polenta. How funny would that be. How mad would you have been?). Anyway, throw it all in and cook about 3 hours. Stick 2 forks down in it and shred the pork right in the juices. Cook 1 more hour.

For the polenta, bring the milk and water to a slight boil. Stir in the polenta and whisk until creamy and thick, about 5 minutes. Take off the heat and stir in the butter, cheese and a pinch of salt. Whisk to combine.

Serve a good mound of paprika pork over a bed of creamy polenta.

Garnish with parsley if desired.

I can’t wait for you to make this.

One Comment

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theladymcarthur on 11.16.2012

Oh, I’ll make it alright. I’ve got everything in the house already. I’ll be scarfing this on Sunday, thanks!

4 Reviews

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Kit's in the Kitchen on 12.23.2014

Based on the reviews, I had been hesitant to try this recipe. Yesterday that all came to an end. To insure an adequate amount of flavor, I used Trader Joe’s brand Salsa Autentica which is labeled as ‘medium’ heat. Since I was out of fresh herbs, I added a heaping teaspoon of dried oregano and another of dried thyme. The flavors were great. I’ll definitely make this again! My advice is to use a spicier than usual salsa since the creaminess of the polenta and the slow cooking will temper the heat.

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dpope on 4.4.2013

My husband liked it but I thought it was bland. Probably won’t make again

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aek1974 on 3.27.2013

I found this to be pretty bland…it wasn’t bad, but was hoping for more. Don’t know that I’ll make again.

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Jenelle Miller on 11.30.2012

This was so excellent!! I almost made mashed potatoes because I didn’t think the fam would eat polenta, but they really liked the polenta!

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