Hello from Ohio!
Life is good! The family is good! The FOOD is good!
I’ve got to tell you — my mom is a phenomenal cook. She taught me everything I know.
Growing up in the heartland with two older brothers who played football and basketball, my mom had some BIG mouths to feed. And when I’m home, I love to watch the master at work, and take note!
And this recipe is one of her FIVE STAR staples! Slow Cooker Pork Tenderloin!
Melt in your mouth tenderloin smothered with succulent, juicy gravy!
The best part of this recipe is its EASE! You throw everything into the slow cooker, set it and forget it! So you can be running around wrapping presents, decorating the tree, getting last minute shopping done, and when you come home, you have a phenomenal meal literally ready to be served. It is so convenient, especially for this time of year!
I have such fond memories of this amazing meal growing up. We’d have it over potatoes, egg noodles, rice. The best, was the egg noodles, IMHO, but potatoes are the classic. But however you eat it, I promise you will be licking the plate!
(They don’t call Ohio “meat n’ potatoes” country for nothin’!)
And this fabulous dish is Gluten Free and Paleo!
Here’s What You Need: (Serves 6-8)
1 3-4 lb pork tenderloin
1 cup beef broth
1/4 cup balsamic vinegar
1/4 cup tamari (or soy sauce, or coconut aminos)
2 Tbsp honey
2 Tbsp minced garlic
2 tsp cornstarch
5 baby bella mushrooms: sliced
1/2 yellow onion, diced
4 cloves garlic, minced
2 Tbsp oil (or butter — but butter is not Dairy Free!)
potatoes, egg noodles, or rice — enough for the number of people eating (SCD/paleo version: over cauliflower rice!)
Measuring spoons and cups
Nonstick frying pan
Small mixing bowl
Place your pork tenderloin in the slow cooker. In a small mixing bowl, combine all of the ingredients (except the cornstrarch), and whisk together. Pour over the roast.
Cook on low for 10-12 hours for a decadently tender texture, or on high or 6-8 hours if you’re in a rush.
Before serving, ladle out about 1/4 cup of the juice in the slow cooker, and strain into a measuring cup. Whisk in 2 tsp of cornstarch, and then add enough juice to make one cup.
Microwave this mixture – or heat over the stove – for 30 seconds and whisk again. Drizzle the sauce over the meat prior to serving.
Also, right before serving, saute your onions in about 2 Tbsp EVOO, salt and pepper, until they become translucent – about 3 minutes. Then, add in your mushrooms and garlic, and let them cook for about 4 more minutes. Serve over top of the meat.
To plate, top your noodles, rice, potatoes or sandwich with the meat and juice, and mushroom mixture!
This meal is absolutely as decadant and delicious as it looks.
The midwest is known for meat and potatoes, and this is the Mama BBB version that, let me tell ya – is a show stopper!
The best part, is how EASY it is. The motto for slow cookers is “set it and forget it!” So literally throw this baby in in the morning, and by dinner time you’ll have one heck of a meal waiting for you.
And bonus: all day your house will have the fabulous aroma of a home cooked meal!
When I say this meat melts in your mouth like butter, I mean it.
We’re talking, falling apart, tender, bursting with flavor and so juicy you’re going to need all the carbs you can get to soak up every succulent drop.
Have an amazing night, and I’ll talk to you tomorrow!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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