As the weather gets cooler and the leaves start falling I start craving all the comfort food!
This pork tenderloin really fits the bill. It is full of flavor, you get a bunch of veggies it’s a real winner.
I love that you can prep it the night before, stash it in the fridge and pop it on to cook before you leave for work. Then all you have to do is come home, set the table, cut the pork and its dinner!
What you need,
2-3 lb. pork tenderloin, trimmed
2 cups baby potatoes
2 cups carrots cut into 1 inch pieces
2 apples cut into wedges (I used pink lady apples, but you can use whatever kind you like!)
2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
1 clove garlic, minced
In a slow cooker place the potatoes and carrots. Add the pork tenderloin on top. Scatter the apples on top of the pork.
Mix the soy, Dijon, balsamic, maple syrup and garlic. Pour over the pork. Cook on low for 6-7 hours.
When it is cooked, remove the apples, potatoes and carrots. Slice the pork tenderloin.
Skim off any fat from juice in the slow cooker and use it as a sauce to pour over the meat and potatoes.
This turned out really delicious. I was really happy with it. The left overs were really great too!