Crock Pot Balsamic Pork Tenderloin

This spring our older son started t-ball, his first team sport with practices & games & we're loving it! Well, our younger son decided that since Matt would be busy with t-ball, he wanted to go back for round 2 of swim lessons. So now on Tuesdays at our usual dinner time, we pack up & head downtown to the YMCA for a bit. It works out great, really. The time of lessons makes me prepare dinner in the morning or early afternoon so that it's ready when we get home & they boys usually join the clean plate club since they've been swimming, which always works up an appetite! Crock pot recipes are my go-to Tuesday night meals.

I've made this recipe a few times & we all love it. It's super versatile & can be paired with any vegetables to complete the meal.

Recipe

Serves 8

• 2 one-pound pork tenderloins
• 1 1/2 cups water
• 1/2 cup balsamic vinegar
• 2 tablespoons liquid amino acids (or reduced sodium soy sauce)
• 2 tablespoons honey
• 4 cloves garlic, minced (2 teaspoons jarred, minced)

Directions

•   Place tenderloins inside of crock pot.
• Mix water, balsamic vinegar, amino acids, honey & garlic in a small bowl & pour over pork.
• Cover and cook on low for 6 hours or on high for 4 hours, flipping tenderloin over once or twice to baste in sauce.
• Remove pork from crock pot with tongs. Slice into 4 oz portions & top with sauce.
• I served ours with steamed broccoli & maple-cinnamon roasted sweet potatoes.

21DF: 1 Red, 1 Yellow & 1 Green (if served with sweet potatoes & broccoli)