This turned out great for us. I didn’t have clam juice, so I threw a can of smoked oysters in at the potato stage. That gave it a good, rich, sea flavor. Added an extra tbls of flour too to make sure it was thick.
It’s dumb how simple and delicious this is. I’ve made a few time, and I prefer longer time on low than 6 hours on high, but regardless it’s quite good. I skip the onions as well, for no particular reason. Serve in tacos, serve over rice, this dish works every time.
This is one of my favorites and I break it out after every deer season. Following another reviewer, I use an Asian-style marinade (heavy on the soy sauce and brown sugar). An adjustment of my own: after trying with bacon a few times, now I roll out some sausage and then wrap it around the tenderloin. It’s my favorite way to do it. I use cast-iron as well, and it does seem to lower my cooking time. Peace and have fun cooking!