Prep Time 10 minutes
Servings 6 People
Ingredients
- 1 Cup Chicken Broth
- 1/4 Cup Soy Sauce
- 1/4 Cup Balsamic Vinegar
- 3 Tablespoons Honey
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Olive Oil
- 1 Cup Onion Minced
- 3 Garlic Cloves Minced
- 2 Teaspoons Dried Rosemary
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Thyme Leaves
- 1/2 Teaspoon Black Pepper
- 2 Pork Tenderloins
- 1 Tablespoon Cornstarch
- 3 Tablespoons Cold Water
Instructions
- In a large Crock Pot add all the ingredients except the pork, cornstarch, and water then mix until evenly combined. Add the pork and turn over to coat on all sides.
- Cook on low for 6-8 hours or until pork is tender.
- Remove pork from Crock Pot and place on a serving dish and tent loosely with aluminum foil. Allow pork to rest for about 7 minutes.
- Thicken the sauce while pork is resting; in a small bowl, mix cornstarch with the cold water until it’s completely dissolved. Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring to a boil. Boil for 1-2 minutes until mixture thickens. Slice Pork and pour the thickened sauce over it and serve.
Nutrition FactsCrock Pot Pork TenderloinAmount Per ServingCalories 837Calories from Fat 234% Daily Value*Total Fat 26g40%Saturated Fat 7g35%Cholesterol 393mg131%Sodium 1031mg43%Potassium 2485mg71%Total Carbohydrates 15g5%Sugars 11gProtein 126g252%Vitamin A0.6%Vitamin C6.9%Calcium5.8%Iron36.5%* Percent Daily Values are based on a 2000 calorie diet.