Skip to main content

Recipe of the Week 10/30: Crockpot Pork Tenderloin

Crockpot Pork Tenderloin

Yields 6 Servings 


2 lbs Pork tenderloin (I used 2, 1 pound each) 

1/2 tsp Sea salt 

1/2 tsp Black pepper 

1 tbsp Olive oil 

2 cups Chicken broth, reduced sodium 

3 tbsp Coconut aminos 

1 tbsp Honey (I used sugar-free honey) 

1/2 tbsp Apple cider vinegar 

2 cloves Garlic (minced) 

2 sprigs Fresh rosemary 


Trim any silver skin from the tenderloins. Rub your tenderloin with salt and pepper. 

Heat the olive oil over medium-high heat in a cast-iron skillet. Sear the pork tenderloins for 2 minutes per side, until browned. 

In a medium bowl, mix together the chicken broth, coconut aminos, honey, apple cider vinegar, and minced garlic. Set aside. 

Place the pork tenderloins in the Crock Pot without overlapping them. Pour the chicken broth mixture into the Crock Pot. Arrange the rosemary sprigs on the sides. 

Cook pork tenderloin in the Crock Pot on Low for 2 1/2-3 hours, or 

Recommended optional step: Remove the tenderloins to a cutting board and slice them. Return to the Crock Pot with the sauce and heat on High for 5-8 minutes. This will make each slice absorb moisture and flavor, and tenderizes the meat. 

Meal Plan Check Boxes: 

4 Proteins 

1 Fat 

Nutritional Facts: 4 oz, Calories: 225, Carbohydrates: 5 g, Protein: 32 g, Fat: 8 g, Sugar 4 g Adapted From: 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Roasted Sweet Potatoes

Recipe of the Week 11/20: Roasted Sweet Potatoes

Ingredients: Olive oil spray 4 medium sweet potatoes 4 teaspoons olive oil 1 teaspoon garlic powder 3/4 teaspoon sweet paprika 3/4 teaspoon dried rosemary, or Italian seasoning 1/2 teaspoon kosher salt, and black pepper, to taste
Herb Roasted Turkey

Recipe of the Week 11/13: Herb Roasted Turkey

Ingredients: 1 10- to 12-pound turkey ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano divided 2 tablespoons butter (melted) 1 teaspoon salt 1 teaspoon freshly ground pepper Onion, apple, lemon and/or orange,