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:
Nutritional Facts: 4 oz, Calories: 225, Carbohydrates: 5 g, Protein: 32 g, Fat: 8 g, Sugar 4 g Adapted From: https://www.wholesomeyum.com/crock-pot-pork-tenderloin/
Found by: Brianna Lawless, MS, RDN