When I first starting dating The Boyfriend, he told me that he didn’t eat beef… like… ever! As a hardcore beef eater, I almost called it quits right then and there. But…. I fell in love with him anyway. When we moved in together, I figured I’d throw on a steak for myself now and then – no big deal. Now, a year and a half later I haven’t cooked any beef. Not a buttery steak, not a juicy burger, not a succulent roast… well you get the picture.
In my beef wasteland, I missed certain dishes that I couldn’t get at a restaurant as good as I made at home… such as a juicy, garlicy, beefy, melty french dip. Since I had created some amazing beefless meals to curb my beefy cravings, I thought why not do the same for a french dip? So I did – and I wish I had done it sooner! The slow cooker makes this lean pork so tender it melts in your mouth. The au jus has a rich oniony, salty, meaty, garlicy flavor that will make you excited for leftovers. Pair it with my Bread Machine Hoagie Rolls and you’ll be making it again and again – because it takes very little effort and it’s amazing.
This is a No Need to Measure recipe – meaning you can keep your measuring spoons and cups in the cupboard. Don’t panic! You’ve got this. I’ll show you how to do it – we’re just gonna throw some goodies into a slow cooker. You can’t mess this amazing, succulent sandwich up. In fact, you’ll be wishing you doubled it – which you easily can.
Here’s what you’ll need to get started. A nice lean pork tenderloin; I marinate it overnight in my favorite Italian Dressing, Newman’s Parmesan & Roasted Garlic Salad Dressing
Cut the onions in nice thick rounds. Place about 2/3 of them on the bottom of the slow cooker, just enough to make a nice oniony bed for the pork.
Nestle your pork on top of the onions. Generously sprinkle Lawry’s Seasoned Salt
Add 1 large spoonful of Better Than Bouillon Chicken Base
Next toss in a palm full of Peppercorns
Spread your herbs and the rest of those onions over the top of the pork. Pour in 3 cups of water, toss in a couple bay leaves, and do two good glugs of Champagne Vinegar
Cover the slow cooker and let it do what it needs to do for 6 – 7 hours on low. In the meantime, you can make Bread Machine Hoagie Rolls with your bread machine – or you can nap. Whichever suits you.
Once your pork is done, it should easily come apart, pull out the pork and as much of the onions as you can. Pull apart the pork with a couple of forks. Don’t go crazy here, you want chunky succulent pieces. Keep aside with the onions, in a covered dish.
Strain your au jus (yeah, we just got fancy) through a colander. Then strain it one last time through a fine mesh strainer if you have one. This will get out all the little bits and chunks and just leaves the good stuff. Put about 1/2 cup of the au jus in with the meat to keep it moist and the rest in a sauce pot.
Now, try the au jus. Does it need more salt or substance? If so, I would add just a small dollop of the Better Than Bouillon Beef Base
In meantime, turn your broiler on. Slice those hoagie rolls in half long ways. Now, you don’t have to do this next step, but you’d be a fool not to. Spread a little bit of butter on each side of a roll. Sprinkle lightly with some Lawry’s Seasoned Salt
and Garlic Powder
– yeah we’re making them garlic toasts. Pop them under the broiler until just toasty – watch them! They go from toasty to burned in seconds.
Once your bread is ready, take 1/4 of the meat, dunk it in the au jus, and place it on the bottom bread halves. Top with some onions and a slice of cheese.
Pop just the cheese covered breads back into the broiler until you have reached your desired meltiness.
Top with the remaining half, cut into two pieces and serve with 1/2 of au jus on the side with lots and lots of napkins.
What was that?? Hmm. I couldn’t understand you with your mouthful. Oh, yeah, you’re welcome.
- 1 3 - 4 lb Pork Tenderloin
- Newman's Parmesan & Roasted Garlic Salad Dressing
- 3 Sweet or yellow onions
- 1 spoonful Better Than Bouillon Beef Base
- 1 large spoonful Better Than Bouillon, Organic Chicken Base
- 2 glugs White Wine Vinegar, I used Champagne Vinegar
- Handful of Herbs, Rosemary, Thyme, and Sage
- A palm full of Peppercorns
- Garlic Powder
- Lawry's Seasoned Salt
- 2 Bay leaves
- 3 cups Water
- 4 Bread Machine Hoagie Rolls, or sandwich rolls
- 4 slices cheese, cheddar or swiss
- Butter, softened
- Marinate your pork tenderloin over night in your favorite italian dressing. I put just enough in a ziplock bag that it covers the pork well. **This step is optional, if you don't have time - skip it, your sandwiches will still be delish.
- Slice your onions into nice fat rounds. Separate them and cover your slow cooker with about 2/3 of them.
- Put your pork tenderloin right on the onions. Shake a a generous amount of seasoning salt and garlic powder over the top of the tenderloin until it's evenly seasoned. Top the pork with the herbs and onions. Add the water, bay leaves, stock bases, peppercorns, and vinegar.
- Cook on low for 6 - 8 hours, until the meat is easily pulled a part by a fork.
- Remove the pork and onions into a separate bowl. Gently pull the pork apart into decent size chunks with a couple of forks. Cover with foil to keep warm.
- Strain the broth, or au jus into a bowl through a colander. Then strain it again with a fine mesh strainer into a medium pot. Add about 1/2 cup of au jus in with the meat to keep it moist.
- Cook the au jus on medium high until it starts to boil. Allow it to boil for about 3 minutes just to reduce it some. Keep the au jus on low heat, covered.
- In the mean time, turn your broiler on. Slice your Hoagie rolls in half longways and place on a baking sheet. Smear a little butter on each half or a roll. Sprinkle lightly with seasoning salt and garlic powder. Broil the toasts until just golden.
- Using tongs, dip the meat into the au jus and then place on the bottom half of each roll. Top with some onions and a slice of cheese. Return to bottom halves to the broiler. Broil until the cheese has melted.
- Top with other half of the roll and cut in half. Serve with 1/2 cup of the au jus for dipping!
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I’m absolutely going to try this!
WOW…no beef!! I have heard of people not eating pork…I personally know like 4 at least…but beef?? Oh well…I eat it all…and this looks delicious. I love using my slow cooker too….especially when things like this come out of it.
I know… he’s a weirdo. But I love him. Actually he grew up in Texas, and I think beef was pretty inexpensive and they ate it a lot when he was growing up. He can’t even stomach it now.
Yum! Such a wonderful use of the slow cooker. I would love to have this waiting for me in the evening. The pork looks incredible.
Thank you!
This looks amazing! I have to say, I didn’t use to like beef until I started cooking and then I started liking everything. It would be hard to give it up now! I do think cooking this pork like this in the slow cooker is a great recipe though. I’d love it!
I totally relate to your story, my man doesn’t like eggs and I do… Every time he goes on a business trip I go crazy on eggs! This sandwich is a great way to refill your beef level for sure! Looks so juicy, spiced and delish!
Ack! No eggs?? Oh my gosh, that’s harder for me than beef! I totally understand. when my man goes out of town, I hit up our local Thai restaurants. That’s his least favorite type of food and it’s my absolute favorite!
Now that’s a sandwich! I think I need to get myself a slow-cooker! I’ll try it with beef as its more popular in our house.
What?? How can you NOT have a slow cooker?!? Ha! I use mine all the time.
I love French Dips! Can’t wait to try out this recipe!
I love anything I can throw in the slow cooker and come home to so this is a huge winner for me!! Plus who doesn’t love a good French Dip ( love that it is pork!). Can’t wait to give it a try!
Oh this sounds wonderful! Exactly the way I like to cook – no measuring, just eyeballing and taste.
My husband loves slow cooked meat and pork is one of his favourites as well so I really need to try this out. I do not eat red meat myself but I’m always on a look out for recipes I can follow to surprise him with from time to time.
I actually think this would be great with chicken thighs as well. I’ve been meaning to try it that way.
PORK french dip?? Genius! I like pork so much more than beef and I can’t wait to try this recipe.
I actually think it’s more flavorful than the beef. I had a beef french dip recently at one of my favorite restaurants and it paled in comparison.
I love that you make this at home rather than ordering it out because you can make it even better! And customize it to your own tastes. Fantastic sandwich!
I can’t wait to try this. I just bought 25lbs of pork butt at a sale for .88/lb wow!
Well then this will be perfect for you! Great deal on the pork butt.
FRENCH DIP IS THE BEST DIP! One of my absolute favorite sandwiches that I’ve never tried at home. I’ve gotta give this a go!
Do you do a whole “No need to measure” series? Seriously, these recipes are right up my alley!
I think I am going to do a series of them!
This pork looks so juicy and tender and it does look like it will melt in your mouth! I should try it on a Friday night. Thanks for sharing Nicole!
Well, this will definitely convert any beef eater! It looks so remarkably moist and juicy!
I’m really glad you shared this recipe. My family seems to eat more Pork and Beef these days only because the price of beef has gone up considerably. It will be good to get some old familiar flavors with a new protein.
I love how easy this is! It’s getting warm where I live, so I’ve been looking for things I can make in my slow cooker rather than turning on the oven, and this seems perfect. I’ll definitely give it a go!