If you want to make a savory meal with minimal prep time, then it’s time to bust out the crock pot. This dish uses pork tenderloin slow roasted with apples, rosemary, and sweet potatoes for a protein-packed dish that’s full of flavor. Just throw all the ingredients in a crockpot and let this slow cooker pork tenderloin work its magic.
The pork cooks in four short hours, just enough to get that juicy, perfect texture. However, if you find it too dry, add about ¼ cup of water or Paleo Beef Broth to the pot. Leftovers will keep in the refrigerator for 3-4 days.
Tips:
- If you don’t have a cinnamon stick, you can use 1 teaspoon of ground cinnamon.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Jess Case
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
Ingredients
2 tbsp olive oil, divided
1 lb pork tenderloin
1 tsp black pepper (AIP - omit)
1 yellow or red onion, chopped
2 medium carrots, chopped
2 apples, chopped
1 large sweet potato, peeled and chopped
1 cinnamon stick
Fresh rosemary
1/2 tsp ground ginger (AIP - omit)
1/2 tsp allspice (AIP - omit)
1/2 tsp ground nutmeg (AIP - omit)
Directions
Heat a skillet with 1 tablespoon of olive oil on medium-high.
Season pork with black pepper on both sides. Sear for 3-4 minutes each side until browned.
To the crock pot, add onions, carrots, sweet potatoes, apples, and cinnamon stick. Add rosemary sprigs in whole or strip off the leaves and mince until you have 1 tablespoon.
Sprinkle vegetable mix with ginger, allspice, and nutmeg. Place pork on top and drizzle with 1 tablespoon olive oil.
Cover and cook on low for 6-8 hours or high for 4 hours.
Slice pork crosswise and serve warm with vegetable mixture on the side.
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