I absolutely love…and I mean love buying cookbooks and cooking magazines! Mike will attest to this obsession of mine. I have them stacked up everywhere with many of them dog-eared to recipes that are tried and true to ones that I want to try.
My favorite go-to pork tenderloin recipe is one I found in a Paleo Magazine some years back. The meat slow cooks in a crock-pot for hours until it falls apart. Your house will smell insanely delicious, and your mouth will water from the rich enticing aromas. Mine certainly does. And when you take that first bite… the meat just melts in your mouth. Our recent family get together included this recipe on the menu. I hope they liked it as much as Mike and I do. So…here’s to sharing this with you.
This is what you will need…
1 tsp. olive oil
2 – 4 lb. pork tenderloin
1 cup chicken broth
½ cup balsamic vinegar
3 cloves garlic, minced
1 tbsp. Worcestershire Sauce
1 tbsp. organic raw honey
½ tsp. crushed red pepper flakes
¼ tsp. fish sauce
½ tsp. salt
Put the olive oil in the bottom of your slow cooker. Place the pork tenderloin in the bottom and coat with the oil.
In a small bowl, whisk together the remaining ingredients and pour over the meat.
Turn the slow cooker on high for four hours and then on low for one hour. Check your meat for doneness as temperatures may vary between slow cookers… you want to easily fork your meat into strands.
There have been times I didn’t add the fish sauce only because I didn’t have it in my pantry… and the recipe turned out perfectly. Fish Sauce is an intensely flavoured condiment made from fish coated in salt and fermented. You can substitute 1 teaspoon of either Soy or Worcestershire for the Fish Sauce if you so desire.
I have served the tenderloin and all its juices over mashed cauliflower with a side of lightly sautéed asparagus or served it atop of home made biscuits with baked beans and coleslaw.