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Slow Cooker Herb-Crusted Pork Tenderloin with Roasted Carrots and Farro
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1 pound pork tenderloin
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 cup farro, rinsed
  • 2 cups low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • In a small bowl, mix the olive oil, rosemary, thyme, garlic, salt, and pepper to form a paste.
  • Rub the herb paste evenly over the pork tenderloin and set it aside.
  • Place the carrots and farro in the bottom of the slow cooker.
  • Pour the chicken broth over the carrots and farro.
  • Set the herb-coated pork on top of the vegetables and grains.
  • Cover and cook on low until the pork reaches an internal temperature of 145 degrees and the carrots are fork-tender.
  • Remove the pork, let it rest for a few minutes, then slice it.
  • Stir the parsley into the farro and carrot mixture before serving.
  • Plate the sliced pork alongside the farro and carrots.

Notes

For the best texture, slice the pork against the grain after resting so it stays tender. If the farro absorbs most of the broth, add a splash of warm broth before serving to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a little extra broth to refresh the grains.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife