1 1/2 pounds boneless skinless pork tenderloin
14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1/2 purple onion diced
3 garlic cloves minced
1 tablespoon olive oil
1 teaspoon fennel
1 1/2 tablespoons Italian seasoning add more to taste
salt & pepper to taste
Add Girard’s Old Venince Italian Dressing, diced tomatoes, tomato sauce, fennel and Italian seasoning to slow cooker and place on high heat. Cut pork tenderloin into 2 large chunks and season generously with salt and pepper. Add olive oil to large skillet and place over medium-heat. Add pork to the hot oiled pan and sear on all sides until well browned. Remove pork and place in slow cooker. Add onion and garlic to the skillet (add ing more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan. Add onion mixture to the slow cooker with the pork. Stir everything to combine. Cook over high heat for 3-4 hours or low heat for 6-8. Once cooked, remove pork from the slow cooker and shred. Add pork back to slow cooker and mix in with the sauce. Turn off slow cooker and serve with noodles, rice or as sandwiches as pictured below.