Slow Cooker Paprika Pork over Parmesan Polenta

• 24 ounces, weight Pork Tenderloin, Trimmed Of Any Excess Fat
• 1 cup Chicken Stock
• 1 cup Salsa
• 2 Tablespoons Smoked Paprika
• 2 sprigs Fresh Oregano
• 2 sprigs Fresh Thyme
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 2 cups Milk
• 2 cups Water
• 1 cup Polenta
• 2 Tablespoons Butter
• 1/2 cups Parmesan Cheese
• 1 pinch Coarse Salt

1. In a slow cooker, combine all of the ingredients (not the ingredients for the polenta.
2. How funny would that be.
3. How mad would you have been?).
4. Anyway, throw it all in and cook about 3 hours.
5. Stick 2 forks down in it and shred the pork right in the juices.
6. Cook 1 more hour.
7. For the polenta, bring the milk and water to a slight boil.
8. Stir in the polenta and whisk until creamy and thick, about 5 minutes.
9. Take off the heat and stir in the butter, cheese and a pinch of salt.
10. Whisk to combine.
11. Serve a good mound of paprika pork over a bed of creamy polenta.
12. Garnish with parsley if desired.
13. I cant wait for you to make this.

tenderloin, chicken, salsa, paprika, oregano, thyme, salt, milk, water, polenta, butter, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-paprika-pork-over-parmesan-polenta/ (may not work)