Pork tenderloin in crockpot or the oven
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Trisha Smith served up a recipe to Cooking Thyme in Hanna, noting that this pork tenderloing was “so tender it shredded.”
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
Directions
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.
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