Allow me to introduce my new best friend: the slow cooker.
Listen. My mother bought me this crock pot when I moved into my apartment in NYC 13 years ago. And I used it one time.
Well, it made the move with me, and now that I have a husband — and a meat-eating one at that — I finally have a reason and the opportunity to use my slow cooker. And WOW is it ever amazing!
Not only is it an effort and mess-free meal, but it also gives you abundant leftovers for at least the next two lunches! I’ll take it!
So this is my favorite pork tenderloin recipe. Because you create this beautiful pan sauce with the cooking liquid. It’s just divine. I’ve served this with a baked sweet potato, or you can serve it over noodles…which is Steven’s favorite way to have this!
And as they say…simply set it and forget it!
Here’s What You Need: (Serves 2 — or 1 with leftovers)
1-2 lb pork tenderloin (I usually go for one that is 1.25 pounds, since it is just for Steven)
1 teaspoon granulated garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
2 garlic cloves, smashed
1 tablespoon olive or avocado oil
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon soy sauce, tamari or coconut aminos
3 tablespoons cornstarch
salt and pepper, to taste
1/2 cup Pasta of choice (we like chickpea pasta)
Asparagus roasted in olive oil and sea salt
1 sweet Potato, Baked and mashed with 1 tsp butter, 1/4 tsp cinnamon pinch of salt and 2 tsp honey
Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
In a skillet heat the oil and brown the pork loin on all sides, roughly 90 seconds per side. Transfer to the slow cooker. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin. Add the smashed garlic cloves to the crock pot.
Cover and cook on low for 3 to 4 hours, or until the internal temperature reaches 145 degrees.
After cooking, transfer the roast to a platter and cover with foil to keep warm.
To make the gravy, skim off the fat from the liquid in the crock pot. Transfer to a sauce pan reserving 1/2 cup of the liquid. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed.
To Serve, either slice the roast into 1/2-1 inch slices, or shred with two forks. We prefer the latter, because it absorbs the sauce better, and it is best for sandwhiches. Serve smothered with gravy.
This is Steven’s favorite meal of the moment! The pork is so tender and bursting with flavor from the spices and smashed garlic.
And it’s so perfect for summer because not only do you not have turn the oven on, but you don’t have to be in the kitchen! You can go along with your day and come home to a fully ready meal!
The gravy is also so great because not only is it dairy free, but it keeps all the beautiful flavors of the pork’s cooking liquid!
And it’s delicious smothered on a potato, or it creates a beautiful sauce for noodles!
Other leftover ideas: mix the shredded pork with BBQ sauce, and make a delicious slider! (Bonus points if you top it with a zesty cabbage slaw!)
Do yourself a favor and try this meal this week! I promise, you’ll be adding it to your weekend rotation!
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