Saturday, October 15, 2016

BEST CROCKPOT PORK TENDERLOIN


~ Gonna Want Seconds

1 c. chicken broth
1/4 c. soy sauce
1/4 c. balsamic vinegar
1 T. dijon mustard
2 T. olive oil
3 T. honey
1 c. minced onion
3 garlic cloves, minced
1/2 t. pepper
1 t. dried oregano
1 t. dried thyme
2 t. dried rosemary
2 pork tenderloins
1 T. cornstarch
3 T. cold water

In a large slow cooker, add all ingredients except pork, cornstarch, and water. Mix until evenly combined, then add pork and turn over to coat all sides. Cook on low 6-8 hours or until pork is tender.

Remove pork from slow cooker and place on serving dish. Tent loosely with foil and allow to rest for seven minutes.

While the pork is resting, mix cornstarch and water in a small saucepan. Add liquid from slow cooker and bring to a boil for 1-2 minutes or until mixture thickens. Slice or shred pork and pour thickened sauce over it before serving.

Notes: I use fresh thyme and rosemary because they grow in our yard and just triple the amounts. You can make an easy dinner by adding simple roasted broccoli and maybe a pot of rice.

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