From the Kitchen of Robyn Maher
Crockpots are convenient and easy to use, not to mention great for meal preparation during these cold winter months! This slow-cooker version of rosemary pork tenderloin makes holiday entertaining a snap—it comes together quickly but it’s very flavorful.
Pork tenderloin is loaded with protein yet has a very low fat content. Building your meal around it is a savvy way to keep your waistline in check while setting an elegant holiday table. With just a short list of ingredients, you’ll leave family and friends impressed with your culinary skills and wowed by the gourmet taste.
Rosemary Pork Tenderloin
2 pounds pork tenderloin
1 tablespoon extra-virgin olive oil
3-4 cloves fresh garlic, peeled and trimmed
1 tablespoon fresh rosemary, plus some for garnish
1 15-ounce can vegetable stock or broth
Salt and pepper to taste
Season the meat by drizzling olive oil over it, and then rubbing it with the garlic cloves. Sprinkle it all over with salt and pepper, and set aside. Spray a skillet with nonstick spray. Heat it to medium hot, and throw the garlic cloves into it for added flavor. Add the tenderloin to the skillet, and quickly brown it on each side. Put the meat into a slow cooker and pour the vegetable stock over it. Sprinkle the fresh rosemary over the meat and season with more salt and pepper, if desired. Set the slow cooker to low, and cook the tenderloin for 4-5 hours. Check the internal temperature. When it has reached about 165 degrees F, remove the tenderloin to a serving platter and allow it to rest for about 15 minutes before slicing it. Garnish with a few sprigs of fresh rosemary, and serve with steamed vegetables and a green salad. Add more sides as the occasion demands.