I have a slightly unhealthy relationship with my crockpot. I love it! There I said it. Who wouldn't fall in love with a kitchen appliance that cooks for you while you run errands. I love coming home to my crockpot who slaves away all day and makes my house smell delicious. I will not be breaking up with my crock any time soon.
Ok. All joking aside, this is a crazy easy dish to prep and the flavors and smells will remind you of Thanksgiving. This is another one to bring into the regular rotation.
If you don't make this... you are loosing an opportunity to make your belly happy! Thanks to my coworker who recommended this recipe to me.
Ingredients
1 cup chicken broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 Tablespoons Honey
1 Tablespoon Dijon Mustard
2 Tablespoons Extra Virgin Olive Oil
1 cup minced onion
3 garlic cloves, minced
2 teaspoons driver rosemary
2 teaspoon oregano
1 teaspoon Thyme
1/2 teaspoon black pepper
1 Pork Tenderloin
1 Tablespoon corn starch
3 Tablespoons cold water
Directions
In a large crockpot, add all of the ingredients except fort the last three and mix until combined. Then add the pork to the mixture. Add the crockpot lid and cook on low for 6-8 hours or until the pork is fork tender.
Once the pork is finished cooking take It out and shred with 2 forks. Strain the liquids and place in a small pot. Heat the liquids to a simmer and while that is coming to a boil. In a small ramekin place the corn starch and cold water and mix together. Add the corn starch liquid to thicken into a gravy. Once the sauce is thickened add the shredded beef back into the gravy and serve warm.
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