Very tender, with the stringy texture of Yankee Pot Roast. Seems likeoverkill to slow cook a tenderloin, which is already a tender cut of meat. I liked the flavor but will try reducing the salt by cutting or deleting the soy sauce. Should be nice as a leftovers for pulled pork sandwiches. Also, it's good to have a 4 hour slow cook recipe as an option.
I'm constantly tweaking my recipes and am looking forward to seeing how I can evolve this one.
Love. It. I had a 3 1/3 lb pork butt but used this recipe anyway (just doubled everything). I used chicken broth instead of water and did 1/2 and 1/2 soy and worchestershire for that part of the recipe. For the wine I had a well aged ( but cheaper) Napa cab-merlot blend. Was worried about the timing with the extra meat, but in my 4qt cooker I ran it for 5 hours on high. Tested the temp at the end - 195...so meat was definitely done but still very juicy and tender. We licked our fingers and look forward to pork tacos tomorrow night with the leftovers.