This meal is one of the easiest and most versatile dishes because the flavor profile of pork is so neutral you can go either way with it. You can make the sauce sweet or savory. I chose an apple veggie sauce. Use your creativity to make what you wish.
I have had difficult time finding pastured pork tenderloin. But, I did find a great deal on a conventional pork tenderloin that was free of added hormones and antibiotics. Pork tenderloin is relatively lean and extra fat can be easily trimmed away. The toxins from improper handling and a poor diet are concentrated in the fat. So, if you find a tenderloin free of hormones and antibiotics that’s great…give it a try in this recipe!
(This served our family of six for 3 nights plus left overs)
3 pound of pork tenderloin, trimmed of any excess fat
2 granny smith apples. diced
3 bell peppers. sliced (I used two red and one green)
4 banana peppers, sliced
1 medium yellow onion, quartered
4 large cloves of elephant garlic, crushed (I really like garlic)
1 cup filtered water or broth
2 Tbsp grated ginger
1 Tbsp sea salt
2 tsp cracked black pepper
SAUCE:
2 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh pineapple sage
1 Tbsp chopped fresh basil
Fill the bottom of your slow cooker with the raw apples and veggies. Tuck the trimmed pork tenderloin into your slow cooker on top of the apples and veggies. Sprinkle the top with salt and pepper and pour in your water or broth. Cook on low for 12 hours. EASY!!
Once the pork is finished, remove it from the slow cooker and let it rest for 20 minutes. Then, shred the tenderloin with two forks. This should be super easy!!
Finally, make the sauce using your Vitamix or other high speed blender. Make it in batches using, portioning out the veggies. Put the lid on but leave the top opening uncovered. Hold a paper towel over the opening to prevent splattering. This will allow the heat to escape. Here is where you add your fresh herbs. Chop them all and portion them evenly between batches. Be sure not to overfill your blender with hot liquids.
Pour some of the sauce over the shredded pork and store the extra sauce in a large mouth quart size mason jar and let cool.
Isn’t that easy!! You can easily tweak the finished pork by using it in various meal combinations. There is nothing more fabulous than cooking once and having leftovers for two nights!! More time to play with the kids and garden!
This was William’s dinner one night. Steamed carrots, the agreed upon ONE zucchini (he is on a zucchini strike :), marinated beets and pork with steamed coconut rice.
Cameron’s lunch plate with avocado, raw green and red peppers, red cabbage sauerkraut, white sweet potato and pork.
Annabelle’s lunch plate (Maddy’s looked the same) had watermelon, avocado, cucumber wth tarragon vinegar and olive oil, tomatoes with salt and pepper, red cabbage sauerkraut and white sweet potato.
And, now more time for this…
Share this:
Comments