Slow Cooke Pork Tenderloin with baby carrots, roasted red peppers, onions and avocadoHomemade 

Slow Cooked Pork Tenderloin Recipe

Slow cooked pork tenderloin is a great dinner dish and is simple to make for a weekday meal. This recipe has onions and carrots in the slow cooker and I added roasted red, yellow and orange peppers and avocado as a side dish.

Slow Cooke Pork Tenderloin with baby carrots, roasted red peppers, onions and avocado
Slow Cooke Pork Tenderloin with baby carrots, roasted red peppers, onions and avocado

Ingredients:

  • Pork tenderloin
  • 2 tablespoons of olive oil
  • Salt
  • Pepper
  • 1 cup of white wine
  • 1 cup of beef broth (or vegetable broth if you prefer)
  • 1 tablespoon of oyster sauce or soya sauce
  • 3-4 teaspoons of minced garlic
  • Bay leaves or basil leaves
  • 1/2 teaspoon of thyme
  • Baby carrots or chopped carrots
  • Chopped/wedges of a 1 onion

 

Preparation – Pork Tenderloin:

  1. Brown the pork tenderloin in a pan on all sides for about 10-15 minutes using 2 tablespoons of olive oil
  2. Add salt and pepper and garlic while browning the tenderloin
  3. Add onions in the bottom of crock pot/dutch pot
  4. Add remaining ingredients to the crock pot  and stir lightly
  5. Add the browned pork tenderloin into the crockpot with all the ingredient and depending on your slow cooker settings let it cook for 3-6 hours/or until tender. If you don’t like your carrots soft leave them out of the slow cooker and add them in about 1-1.5 hours before the roast cooking time is done.

If you want to add the roasted peppers as a side you can roast the red peppers in advance or while the pork tenderloin is being slow cooked.

Preparation – Roasted Peppers:

  1. Bake the red, yellow and orange peppers on a tray in a pre-heated oven at 500 degrees for approximately 30-40 minutes (or until charred and skin has wrinkled). Turn once or twice during the baking.
  2. After baking cut off the stem and cut the peppers into quarters and remove the peel and seeds.
  3. Add olive oil and fresh basil (and garlic if you like) to the peppers and enjoy them today or freeze some for another day.

I decided to add a bit more colour to the dish and added a few slices of avocado to the pork tenderloin and vegetable ensemble.

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