Slow Cooker Balsamic Pork Tenderloin with Potatoes
Equipment
- Slow Cooker
- Knife
- Measuring Cups
Ingredients
- 1.5 pounds pork tenderloin
- 1.5 pounds baby potatoes, halved
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Place the halved baby potatoes in the bottom of the slow cooker to form a base layer.
- Lay the pork tenderloin on top of the potatoes.
- In a small bowl, stir together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper.
- Pour the balsamic mixture over the pork and potatoes, then add the chicken broth around the edges.
- Cover and cook on low for 6 to 7 hours, until the pork reaches an internal temperature of 145°F and the potatoes are soft.
- Slice the pork and serve it with the potatoes and some of the cooking liquid spooned over the top.
Notes
If the sauce tastes too sharp at the end, stir in a small pat of butter before serving to round it out. Leftovers reheat well in a covered skillet with a splash of broth to keep the pork moist. You can swap the thyme for rosemary if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Knife, Measuring Cups