Vegetables Courtesy of Plated Perfection
Crock pots are amazing and tonight I decided to try a new pork recipe. The pork was based very heavily off of the Skinnytaste blog, which I love! I just swapped out one a couple of the seasonings and the cut of pork. This was a great dish with lots of flavor, and even better when I topped it with some Carolina BBQ sauce I bought in North Carolina! It had plenty of flavor on its own, but I wanted to spice it up a little. Definitely give this a try - it would also be great on sandwiches.
2 pounds pork tenderloin (could also use pork shoulder)
salt and pepper, to taste
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/3 cup chicken broth
1/3 cup balsamic vinegar + dash for the vegetables
1 tb Worcestershire
1 tb agave nectar
2 squash/zucchini, cut into bite-size chunks
1/2 pint heirloom tomatoes, cut into small chunks
1 clove garlic, diced
2 tb olive oil
Season the pork tenderloin with salt, garlic powder, and cayenne powder and place it in the crock pot. Cook on either low heat for 8 hours or high heat for 6 hours. About 30 minutes before the pork is ready, heat a saute pan over medium-high heat with 2 tb olive oil. Toss in the squash and season with salt and pepper. After a couple of minutes, add the garlic and stir over medium heat. After another minute, add in the tomatoes. Splash with a dash of balsamic vinegar and cook for another couple of minutes until tender. When the pork is ready, take out of the crock pot and pull apart with a fork. Top with the juice from the crock pot, and place back in the crock pot if necessary to keep warm with a bit of the sauce. Serve with the vegetables.