The original recipe for this called for red wine. While I'd like to say I "casually strode down into my wine cellar for an early-new-millennia Napa Valley red" I actually glanced around my kitchen, grinned at myself, and reached for a substitute instead. I served this delicious main entree with plain white rice and steamed asparagus topped with cheese sauce (velveeta + a lil milk). It was a crowd pleaser and leftovers were deeeeelicious.
2 lb lean Pork Loin
1 packet french onion soup mix
1 can beef broth
2 Tbsp Soy Sauce
3 cloves garlic, minced
1/4 c. white flour
In a crockpot, combine onion soup mix, beef broth, and soy sauce. Stir well. Gently lay pork loin into sauce, fat side up, and turn once to coat, leaving fat side on bottom now. Spread minced garlic over the top of the pork loin; no need to mix into sauce. Cook on low (trust me on this one!) for four hours. Even if you doubt me, try it. This gives the perfect moist doneness without it losing shape. Leave the lid on the entire time it is cooking (no stirring, no peeking!) When it is done, remove the pork to a cutting board and cut small round steaks about 1" - 1 1/2" thick. Pour the sauce into a pan on the stove and bring to medium heat, a low boil. Slowly slowly add flour a tsp at a time, whisking during the entire process. No lumps! Cook until a nice jelly gravy forms. I plated mine by using a half cup measure as a rice mold, stacking two thinner steaks against it, and gently leaning the asparagus against the rice and plate. I then covered the asparagus with cheese sauce and the steaks and rice with the gravy.
This dish makes you look like a fantastically expert chef!