Hello friends! And happy Wednesday from this 7 month pregnant gal!
Boy, do I have a fabulous recipe for you tonight! One that literally makes itself.
Introducing my Melt-in-Your-Mouth Pork Tenderloin — that you make in the crock pot!
That’s right, it’s a “set it and forget it” recipe!
And it is a total meal-in-one!
It’s got your veggies, you meat — all you need is to throw some rice on or bake a potato, and you’ve got the most comforting, hearty, delicious dinner that you don’t even have to lift a finger to make!
Plus – it is Keto, Gluten Free and Specific Carbohydrate Diet friendly!
Here’s What You Need: (Serves 2 with leftovers for lunch the next day)
1 lb pork tenderloin
4 large carrots
4 celery stalks
5 garlic cloves
1/2 large yellow onion
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste (I used roughly 1/4 tsp)
1 cup bone broth (I used pasture-raised beef bone broth)
Rice or Potato or Cauliflower rice (SCD/Keto use cauliflower rice)
Tools:
Slow cooker
Large non-stick skillet
Tongs
Rice Cooker – we swear by this one!
Directions:
*Optional*: In a large skillet, sear the outsides of the pork tenderloin for about 3 minutes per side over medium-high heat, creating a golden brown crust.
Into your crock pot, add your carrots, celery, onion, 1/2 the garlic and 1/2 the bone broth.
Place your seared (optional) pork loin on top of the veggies. Pour the remaining broth over top, and top the loin with the remaining garlic, and another sprinkling of garlic/onion powder.
Cook on low for seven hours. (Optional: when there is one hour left, I like to shred the pork loin with two forks, and give everything a good mix, making sure that the meat is totally submerged in the broth.)
Also, at that one-hour-to-go mark, either bake your potato, or make the rice or cauliflower rice.
Serve over your starch of choice, and don’t forget to ladle some exta broth over top.
*Protip: For leftovers the next day, this makes an AMAZING sandwich. Store it in the remaining broth overnight to keep it moist. And then serve over toasted sourdough bread with a generous smear of brie cheese an a fried egg on top! My husband thought it was BOMB!
Oh my gosh, this was SO delicious! And honestly, I think it tasted even BETTER because I didn’t have to cook it! I just let it do it’s thing all day, and I just showed up for a fabulous dinner!
The pork was so tender. Truly, it melts in your mouth! There’s something about cooking it low and slow like that all day, that it just is so moist and juicy.
And all the veggies with it were the perfect compliment – they were soft and so savory. Paired with the broth, it really was a homerun.
And for those who may think that this meal is not “summer friendly fare” — may I remind you that this meal required no oven, AND, I could be out and about all day, and still have a healthy, home-cooked, nutritious meal to come home to.
And bonus points if you use a rice cooker for the rice. Then it REALLY is a “set it and forget it” meal!!! (This is the rice cooker that we have and are obsessed with!)