Skinny Balsamic Mustard CrockPot Pork Tenderloin
Feel like doing almost nothing for dinner? Then it’s best to plan ahead! That’s right, I’m talking Crock Pot Style!!! And, I’m keeping it nice and Skinny! By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat! Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!
Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic
Add all Ingredients. Chop Shallot and Garlic. Mix.
Spray CrockPot and add Pork. TIP: Bring your meat to ROOM TEMPERATURE!
Sprinkle with Sea Salt and Fresh Ground Pepper
Pour Over Pork Loin. TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!
Be sure to coat the pork in some of the Dijon as well! Cover and Cook. TIP: NO PEEKING!!! That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up. Plus, that defeats the whole simplistic purpose of the crockpot!
Using Tongs, Remove from CrockPot. Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.
This Balsamic Mustard Pork has the perfect flavor pairings. Absolutely Divine.
I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula. Yes. Oh YES!
Skinny Balsamic Mustard CrockPot Pork Tenderloin
- 3 lb. Pork Tenderloin
- 1 Cup Low Sodium Chicken Broth
- 1/2 Cup GOOD Balsamic Vinegar (I use Rao’s
)
- 1/4 Cup Allegro
(could use low sodium Soy Sauce
or Ponzu
)
- 4 Tablespoons Dijon Mustard
- 3 Tablespoons Reduced Sodium Worcestershire Sauce
- 2 Tablespoons Local Honey
- 2 teaspoons Crushed Red Pepper Flakes
- 1 Shallot, Sliced
- 3-5 Garlic Cloves, roughly chopped
*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in. Season with salt and pepper. Pour marinade over top. (coat with mustard and keep shallots and garlic on top!). Cook on High 4 hours or Low 6 – 8 hours.
Hummm…now wondering what to do with the leftovers? Shred it. Then you could make it into BBQ for the next night.
Or…..
Skinny Pork Carnitas.
That’s right. I said it: SKINNY PORK CARNITAS
This is blow-your-mind simple
AND slap-yo-mama-TWICE delicious!!!!
Skinny Slap-Yo-Mama-TWICE Pork Carnitas
- 1 Organic Orange (juice & zest)
- 2 Organic Limes (juice & zest)
- 2 TBS Organic Cumin
- Handful Organic Cherry Tomatoes
*Toss Leftover Pulled Pork with Orange, Lime and Cumin. Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray. Add tomatoes throughout. Place under broiler until ends start to crisp. Take out and stir. Pop back under broiler for another minute or so until ends are brown and crispy. Do not walk away….this happens FAST!!!
I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles. They are AMAZING. Check it out! I also served it with leftover Brown Rice from my dinner a few nights before. My CopyCat Hibachi. Check it out. That stuff is GOOD! I wish I had cilantro and avocado, as they would have been delicious additions as well. So, if you’re planning ahead…and that to your list. The lime juice was a definite plus that brightened the flavor. TIP: I also cut one lime in half and broiled that as well. Broiling fruit intensifies the flavor and it was bursting with juice!!! Then, a dollop of greek yogurt or sour cream on top! Enjoy
Brown Rice, Pork, Tomatoes & Lime Juice
And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.
I would not recommend using the citrus zest if it wasn’t Organic.
eat.drink.be
Kari
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