Slow Cooker Pork Tenderloin
Cook time 4-6 hours (about 2 hours per pound)
Pork tenderloin was always a special meal in my home growing up as a child. Often it would be encrusted with caraway seeds and served with dumplings and sauerkraut. My mom’s side of the family is German and Czech. That being said, I enjoy a nice pork tenderloin every once and awhile. This recipe can be done with your crock-pot, so, hopefully allowing you to do the prep work beforehand and then walk away and go about your busy day while the cooking is done for you. I know I love to have dinner ready and waiting for me. Not to mention that after school/homework/kid activities juggle can be more than enough on its own without having to try and make dinner at the same time. So, hopefully, the recipe can bring some calm to your potentially crazy evening.
Enjoy and say yes to health and happiness with The Yes Lifestyle!
Ingredients:
1 Pork Tenderloin about 2lbs -Mine was just shy of 2 ⅓ lbs
2 TB Olive Oil, Butter, or Ghee
2 TB Garlic Infused Olive Oil
Salt and Pepper to taste
Italian Seasoning ~ about 1 TB
2 Cups beef or Chicken broth
¼ C Soy Sauce or Coconut Aminos (for Low FODMAP)
2 TB Apple Cider Vinegar
2 TB Maple Syrup
3 TB Cornstarch divided (optional)
3-4 Large Carrots chopped into 2” pieces, potatoes, or other vegetables of choice (optional)
Directions:
Cut tenderloin into smaller sections as needed so it will fit into your slow cooker. I have a smaller round slow cooker instead of a wide oval-shaped one so I cut mine into 3 pieces.
Season the tenderloin with Italian seasoning, salt, and pepper. I honestly did not measure this, just shook the seasoning on to get a nice even coat on all sides and then added salt and pepper.
Use a mesh strainer to sprinkle the pork loin evenly on all sides with 1-2 TB cornstarch. This will help to thicken the liquid as it cooks so you have a nice sauce or gravy.
Heat a thick bottom frypan over medium heat with 2 TB olive oil, ghee, or butter.
Once hot, add the tenderloin and brown the meat on all sides. This should take 2-4 minutes per side.
Remove the meat from the pan and place it back onto the plate or into your slow cooker and let it sit while you blend your other ingredients.
In a medium to large-sized bowl combine your garlic-infused olive oil, broth, soy sauce (or coconut aminos), vinegar, and maple syrup. Stir to blend.
Wash, peel, and chop your desired vegetables.
Pour the broth mixture into the crock-pot over the meat. Add the vegetables. Set the cooker to high and let cook for about 4 hours (6-8 on low)
When done, remove the vegetable and meat to a plate and cover with foil to keep warm.
If you want to make a thicker gravy with the sauce then add ¼ C liquid to the remaining cornstarch in a saucepan and whisk it together to combine.
Add the rest of the liquid and bring the mixture to a boil. Reduce to a simmer and cook for a couple minutes until it thickens.
Slice pork and serve.
