Growing up in a Romanian household, there was always some kind of meat and vegetable option for dinner. Now having my own little family I realize that dinner time is easier when I have a one pot meal. That way I just need have a green side salad and I have a perfectly balanced meal. This slow cooker pork tenderloin and potatoes is easy to throw together. The garlic and rosemary are infused in the tenderloin that falls apart once is done (the reason I couldn’t slice it in the photo). So if you are busy and only have about 15 minutes to throw dinner together in the morning, then try this super simple crockpot garlic rosemary pork tenderloin with these awesome buttery baby potatoes and you will have a scrumptious dinner, even the picky ones will love.
Ingredients:
4 tbs extra virgin olive oil, divided
2 lbs baby red and yellow potatoes
2.5 lb boneless pork loin roast (mine was cut in two pieces.
1 tbs fresh rosemary, chopped
4 garlic cloves, minced
1 tsp sea salt
1 tsp ground black pepper
1 cup chicken broth
1/2 dry red wine
Directions:
Place 2 tbs extra virgin olive oil and baby potatoes in 6 quart slow cooker, stir to combine.
Sprinkle, rosemary, garlic, salt, and pepper on pork roast, evenly on all sides.
Add remainder 2 tbs. oil to large pan over medium-high heat.
Brown pork loin abut 5-6 minutes on each side.
Place browned pork loin roast on top of baby potatoes in slow
cooker.
Mix broth and wine.
Pour over roast and potatoes.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Slice tenderloins, add potatoes, and top with some of the juice from the slow cooker.
[yumprint-recipe id=’45’]
