Slow Cooker Garlic Rosemary Pork Tenderloin
When I was growing up we always has some sort of meat and vegetable for dinner. Now that I’m older and have a family of my own I have come to realize that a one pot meal makes dinner a lot easier. Then all I have to do is add a green side salad and I have a balanced meal.
This pork tenderloin and potato slow cooker recipe is perfect for busy families. Because the rosemary and garlic seasoning are infused in the tenderloin it latterly falls apart when it is done. If you have 15 minutes you can put this together and have an wonderful meal that even picky eaters will enjoy.
4 tbs. extra virgin olive oil, divided
2 lbs. baby red and yellow potatoes
2.5 lb. boneless pork loin roast (Cut into two pieces if you need to.)
1 tbs. fresh rosemary, chopped
2 tsp. Go Go Garlic (to taste)
1 tsp. sea salt
1 tsp. ground black pepper
1 cup chicken broth
1/2 dry red wine
- Place 2 tbs. extra virgin olive oil along with baby potatoes into a 6 quart slow cooker, stir to combine.
- Apply the rosemary, garlic, salt, and pepper to pork roast, evenly on all sides.
- Add remainder 2 tbs. oil to large pan over medium-high heat.
- Brown pork loin about 5-6 minutes on each side.
- Place browned pork loin roast on top of the potatoes in slow cooker.
- Mix broth and wine.
- Pour over roast and potatoes.
- Cover and cook on low setting for 8-10 hours or on high setting for 4-5 hours.
- Slice tenderloin, add potatoes, and top with a little of the juice from the slow cooker.
Notes: For best results use a 6-7 quart slow cooker.