Pork Tenderloin - Smoked Paprika Pork

By á-47

Ingredients

• 3 large cloves garlic, pressed
• 1 tea. Spanish smoked paprika
• 1/2 tea salt
• 1/2 tea. cumin
• 1/4 tea. pepper
• 1 Tbsp. olive oil
• 1 (2 lb) pkg. pork tenderloins
• 1/2 cup whipping cream
• 2 (8.8 oz) pouches ready-to-serve long-grain and wild rice mix
• 2 bacon slices, cooked and coarsely crumbled
• chopped fresh chives

Preparation

Step 1

Combine first 5 ingredients. Stir in oil. Pat tenderloins dry with paper towels. Rub paprika mixture over tenderloins. Arrange in a greased 5 or 6 qt. slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 3 1/2 hours or until very tender.

Remove pork from slow cooker; cover and keep warm on a serving platter. Pour meat drippings into a large skillet. Bring to a boil over medium-high heat. Add whipping cream; boil until slightly thickened, 6 to 7 minutes.

Meanwhile, microwave rice according tyo package directions. Spoon rice around pork on a platter. Remove sauce form heat; drizzle over pork. Sprinkle with bacon and chives.