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7lb Pork tenderloin; seared both sides, perforated with two-fisted fork assault, then seared with blackened onion rings, onion powder, and my favorite seasoning all on what will be the inside of the roast.
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Loin now split and trussed up; liberally rubbed with onion powder ( instead of raw onion to make it milder for my wife) and more of my favorite seasoning.
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Now in the crock-pot on a bed of carrots, asparagus trunks, onion and celery (we can't do taters anymore); fill veggies of celery, onions & white shrooms, plus a few sliced shrooms and onion slices for garnish and all the pan drippings from searing the fat poured over. Currently waiting for core temp to reach 120-130 degrees (1.5-2 hours on Hi for safety) so I can turn it to Low overnight.

mnem