Vampires can be pigs too.
Here’s a twist on “vampire chicken” a tasty dish by itself. This one uses a pork tenderloin. Pretty simple and pretty good.
To start take your tenderloin and give it a quick browning on all sides. I used some coconut oil on a medium heat.
Once you get a little color on the flesh you can move it to the slow cooker.
In the slow cooker I put a half cup of water, a bit of salt, and some diced garlic. The amounts are scientific and must be followed exactly.
Flip the loin over, fat side down. Grab a knife with your bare hands and slice that sucker open. Grok is down with violence, so I hear.
Now that your victim is open to suggestion, put some garlic in the wounds.
Place the loin in the slow cooker fat side up.
Cover it and let it roll. About 8 hours later the fat should split or crack. This means it is done.
Remove from the slow cooker and enjoy.