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1 cup finely chopped onion

1 cup finely chopped carrots

1 cup finely chopped celery

1 teaspoon dried sage

½ cup dry white wine or vermouth

½ cup chicken broth

½ cup beef broth

One 15-ounce can chopped plum tomatoes, with their juice

4 cloves garlic, minced

Grated zest of 1 lemon

Grated zest of 1 orange

½ cup finely chopped fresh parsley

heat the butter and oil in a large skillet over medium-high heat. Sprinkle the pork with the salt and pepper. Add to the skillet in several batches and brown until nicely crusted on all sides.

transfer the pork to the insert of a 5- to 7-quart slow cooker. Add the onion, carrots, celery, and sage to the same skillet and cook, stirring, until the onion begins to soften and turn translucent, about 5 minutes.

add the wine and scrape up any browned bits from the bottom of the pan. Transfer to the slow-cooker insert. Add both broths and the tomatoes and stir to combine. Cover and cook on low for 6 hours, until the meat is fork tender.

skim off any fat from the top of the sauce. Stir in the garlic, lemon and orange zests, and parsley.

serve from the cooker set on warm.

serves 10

Pork Tenderloin Stuffed with Cranberry Wild Rice with Cranberry Sauce

A delicious stuffing made with wild rice and orange zest bursts from this butterflied pork tenderloin, which is braised in a cranberry and port sauce. Your family will wonder what you are up to when you serve this elegant dish on a weeknight.

2 tablespoons unsalted butter

1 cup finely chopped onion

1 cup finely chopped celery

1 teaspoon dried thyme

1 teaspoon grated orange zest

3 cups cooked wild rice

Two 1-pound pork tenderloins

2 teaspoons salt

1 teaspoon freshly ground black pepper

Two 14- to 15-ounce cans jellied cranberry sauce

¼ cup Ruby Port

¼ cup fresh orange juice

¼ cup beef broth

1 teaspoon finely chopped fresh rosemary

2 tablespoons olive oil

melt the butter in a large skillet over medium-high heat. Add the onion, celery, thyme, and orange zest and sauté until the vegetables are softened, about 5 minutes. Transfer to a mixing bowl and stir in the wild rice.

remove the silver skin from the outside of the pork with a boning knife and discard. Cut each tenderloin lengthwise in half to within ½ inch of the other side and open it like a book. Place the meat on a cutting board, cover with a piece of plastic wrap, and pound the pork evenly ½ inch thick.

sprinkle one tenderloin with half the salt and pepper. Spread half the wild rice mixture over the meat. Roll up the meat from one long side and tie at 1-inch intervals with kitchen string or silicone loops. Repeat with the second tenderloin.

combine the cranberry sauce, port, orange juice, broth, and rosemary in the insert of a 5- to 7-quart slow cooker.

heat the oil in a large skillet over high heat. Brown each pork tenderloin on all sides. Transfer them to the slow-cooker insert and spoon some of the sauce over the pork. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the pork is tender. (The pork should register 175°F on an instantread thermometer.)

remove the pork from the slow-cooker insert, cover with aluminum foil, and allow to rest for 20 minutes. Skim off any fat from the top of the sauce. Remove the strings from the meat and cut into ½-inch-thick slices. Serve with the sauce.

serves 6–8

Pork Tenderloin Stuffed with Cornbread Dressing with Red Wine Sauce

Stuffed pork chops are on many dinner tables during the week, so I’ve dressed this one up at bit and given it a rich red-wine sauce to complement the sweet cornbread filling. The slow cooker takes care of all the simmering, and you can lift the lid and surprise your family with this delicious down-home-dish-with-a-twist.

2 tablespoons unsalted butter

1 cup finely chopped onion

1 cup finely chopped celery

1 teaspoon dried sage leaves

4 cups crumbled stale cornbread

1 large egg, beaten

Two 1-pound pork tenderloins

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon cornstarch