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Lemon Rosemary Pork Tenderloin with Brussels Sprouts and Quinoa
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Small Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound pork tenderloin
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup uncooked quinoa
  • 2 lemons, zested and juiced
  • 2 tablespoons fresh rosemary, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Rinse the quinoa under cold water and set it aside in a small pot with 2 cups of water for later cooking.
  • Place the pork tenderloin in the slow cooker and season it with the salt and pepper.
  • Add the halved Brussels sprouts, minced garlic, chopped rosemary, lemon zest, lemon juice, chicken broth, and olive oil around the pork.
  • Cover and cook on low for 5 to 6 hours until the pork reaches an internal temperature of 145 degrees.
  • About 15 minutes before the pork finishes, bring the quinoa to a boil, then reduce to a simmer and cook for 12 to 15 minutes until the water is absorbed and the quinoa is fluffy.
  • Remove the pork from the slow cooker and let it rest for 5 minutes before slicing.
  • Serve the sliced pork with the Brussels sprouts and cooking juices spooned over the quinoa.

Notes

Use fresh rosemary rather than dried for the best herb flavor in the slow cooker. Slice the pork against the grain after resting to keep each piece tender. Leftovers reheat well with a splash of broth to loosen the quinoa.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Small Pot, Knife, Cutting Board