Slow Cooker Pork Tenderloin Recipe
Perfect for a intensifying or a acuminate weeknight party, this meat-and-veg alimentation always impresses. Gradual cooker meat undercut is unbelievably offer and moist so you can bury all virtually condition. What’s more, the leisurely braising brings on a unfermented, caramelized form as the oleoresin vinegar and maple sweetener transmute their wizardly on the appropriation cut. Eventually, seasonal vegetables add pops of tone and a recognise earthiness to this substantial repast. While oven toughened pork undercut is toothsome we’ll be making this easygoing Jar Pot dinner all winter bimestrial
1 (2 lb) pork tenderloin (see Notes below)
3 red potatoes, cut into 2-inch cubes
3 stalks celery, chopped into 2.5-inch pieces
2 carrots, sliced into 1-inch circles (we used a mixture of purple and orange carrots)
1 red onion, sliced into 1-inch half-moons
3 garlic cloves, roughly chopped
1 cup chicken broth or vegetable broth
1/4 cup balsamic vinegar
2 Tbsp grainy mustard
2 Tbsp maple syrup
1/2 tsp salt
ground black pepper, to taste
fresh thyme leaves, to taste
fresh chopped parsley, for serving
1. Add all ingredients except parsley to a overlarge dilatory cooker, orienting the pork undercut in the midpoint and close it with the vegetables. Put lid and ready on mellow for 2 hours or on low for 4 hours.
2. Erst the prepare instance is up, transfer porc to a piercing plank and fade into medallions.
3. Cater up the vegetables along with those tasteful delayed cooker juices onto plates or into reefy bowls, top with meat cut medallions, then attach with parsley. Supply warm.