I am here today with a delectable main dish that is destined to become a family favorite any time of the year, but in the summer months, when the slow cooker/crock pot reigns supreme in my house, it is a delicious recipe that rules the roost!
This is a fabulous pork and noodles recipe that cooks all together in one pot. Using the crock pot means that you not only have to put in minimal effort, but your kitchen stays blessedly cool in the process!
Hearty and delicious? Count me in! All in one? Count me in again! Minimal effort? Count me in. Cool kitchen? COUNT ME IN!!!
This is such an easy and a tasty meal. A real family pleaser. Even without the noodles, that delicious pork in its fabulously rich gravy stands along and is perfect to serve with potatoes or rice.
WHAT YOU NEED TO MAKE SLOW COOKER PORK AND NOODLES
Its really simple ingredients. Pork is still one of the cheaper cuts of meat these days. I can usually get two whole pork tenderloins for about $10.
Mixing it with noodles means that you can make your meat stretch even further! Bonus!!
Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
Dry onion soup mix is very common here in North America but I found it very difficult to find when I was living in the UK. If you live in the UK, you can find it on Amazon. I used to buy it in a big tub and then use it by the spoonful. You would need about 2 heaped dessertspoonful's.
Make sure you use the onion and garlic powders, not the salts. The onion soup mix is salty enough.
For beef stock you can use the ready stock in a carton or a bullion cube, liquid stock, or gel stock pots. (All can be reconstituted with water to make up the full amount.)
I used plain no name egg noodles for this and I confess I cooked them separately because I was not sure how they would cook in the slow cooker. The original recipe called for Amish Egg Noodles. I did not have any of those and was not sure how they would compare.
I suspect you could also use bow tie pasta or even spiral pasta, just make sure your liquid is enough to cover the noodles/pasta when they are cooking in the gravy.
HOW TO COOK SLOW COOKER PORK AND NOODLES
Its a doddle really. I love simple meals like this. They are real family pleasers!
Dust the pork all over with the flour and season lightly with salt and pepper. Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)Place into the slow cooker. Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture. Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
Whisk the corn flour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
RECIPE NOTES - If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end.
In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
To be honest you can cook anything that lends itself beautifully to braising in a slow cooker. Just make sure you don't overdo the liquid, as what you are cooking itself will release delicious juices.
I find if you make sure that what you are cooking is only about half immersed in the liquid, then you are fine.
You can leave the noodles out altogether with this and enjoy it with potatoes or rice. Mashed potatoes are particularly good!
Boy oh boy do I miss the frozen mashed potatoes I could get in the UK. Always good and a real time saver! You could always get a bag, which was enough for four people for one pound. At that price, why go to the trouble of mashing them yourself!
Any cooked vegetable or salad would be excellent on the side of this. Carrots, peas, they are a real favorite, as are string beans.
Cabbage is also excellent!
Some other slow cooker meals we really enjoy are:
SLOW COOKER CREAMY BASIL CHICKEN - Its amazing what you can make with only a few simple ingredients. This is creamy, tender and delicious! Serve with rice or pasta!
SLOW COOKER BEEF TACOS - They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning. Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious!
SLOW COOKER POTATO AND HAM CHOWDER - A soup which is creamy and has a high potato content to me, is a chowder. Soup or chowder, however you choose to name it, this is one delicious pot of flavours.
Slow Cooker Pork and Noodles
Yield: 4Author: Marie RaynerPrep time: 10 MinCook time: 4 H & 35 MTotal time: 4 H & 45 MAn easy slow cooker recipe that is all in one combining a delicious sauce, tender pieces of slow cooked pork and noodles, all prepared right in the slow cooker.Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
Instructions
- Dust the pork all over with the flour and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
- Place into the slow cooker.
- Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture.
- Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
- Whisk the cornflour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
- While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
- Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
Notes
If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end. In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
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