I gave this a try last week when, with long days of parent conferences after school and pop warner football practice 3 nights a week, I had very little time to cook dinner. We had a tenderloin in the freezer (I defrosted before cooking it) and some staple veggies on hand. The guys gobbled it up! This crock pot pork tenderloin turned out to be a great Fall meal!
Ingredients:
2-3 lbs. pork tenderloin
6 small/4 large potatoes, cut into 1″ chunks
6 carrots, peeled and cut into chunks (save time and use a bag of baby carrots!)
9 garlic cloves, minced
2 cups beef stock (unsalted if available)
1/2 teaspoon oregano
1/4 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon celery seeds
1 teaspoon onion powder
pinch of rosemary
pinch of cayenne pepper
Place the meat in the bottom of the crock pot and arrange the vegetables around it. Add in beef stock and spices. Cook on low for 6 hours. Serve with steamed green beans or broccoli.
Other crock pot meals you may like: