Welcome to the final installment of Slow Cooker Week. I wanted to share this with you on Sunday but the technology Gods denied me such a pleasure. I hope you find this worth the wait.
I would have taken a photo of some juicy slices of the tenderloin however, it was so tender, it just fell apart like only the most perfectly cooked moist piece of pork could.
Yum-my-li-cious to the 11th degree.
2-3 lb. pork tenderloin
1 tablespoon olive or grapeseed oil
A few pinches of all purpose seasoning
a few pinches of sea salt, optional
a few pinches of ground black pepper, optional
1/2 cup balsamic vinegar
3 tablespoon real maple syrup
2 cloves of garlic, chopped or a few dashed of garlic powder
1. Heat the oil in a skillet (or ninja cooking system) over medium heat. Season all sides of the pork tenderloin with all-purpose seasoning and salt and pepper if they are not in the seasoning mix.
2. Place the pork in the pan and sear each side of the pork for a few minutes, until golden brown.
3. Meanwhile place the vinegar, maple syrup and garlic in a bowl and whisk together. Pour the mixture into the slow cooker. Place the pork in the slow cooker and set for 4 hours on high.
4. If you have time, flip the pork midway through cooking.