Description
An easy, flavorful, and liberating crockpot meal that happens to be low carb, keto-friendly, Paleo, Whole30, and Weight Watchers compliant.
Ingredients
2 lb pork tenderloin
2–4 tablespoons olive oil
½ cup balsamic vinegar
6 garlic cloves, minced (or 2 teaspoons garlic powder if you’re in a hurry)
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
¼–½ teaspoon red pepper flakes (to taste)
Instructions
-
Pour olive oil into the bottom of your slow cooker.
-
Coat each tenderloin with the 6 cloves minced garlic, then place in the crockpot.
-
In a small bowl, mix together the 1/2 cup balsamic vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon sea salt, and 1/4 teaspoon red pepper flakes.
-
Pour the mixture over the pork.
-
Set the crockpot to LOW and cook for 6 hours.
-
Optional, but highly recommended: check in occasionally and spoon the juices over the pork. Flip the tenderloin if you feel like it—but you do you.
Notes
Don’t skip the garlic coating – it makes a huge difference in flavor
Use a meat thermometer – pork tenderloin is done at 145°F internal temperature
Let it rest – give it 5 minutes before slicing for the juiciest results
Save the juices – they make an amazing sauce for drizzling over cauliflower rice.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: dinner
- Method: crockpot, slow cooker
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 8
- Carbohydrates: 3
- Protein: 45
