Eosinophilic Esophagitis Friendly Crockpot Pork Tenderloin
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Learn more āIngredients
4 servings
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Ā½ tsp dried thyme
- Ā½ tsp dried rosemary
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp dijon mustard
- 1 tbsp honey
For the sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the pork tenderloins dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, smoked paprika, dried thyme, and dried rosemary. Rub the spice mixture evenly over all sides of both tenderloins.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the tenderloins and sear, turning every 2 minutes, until browned on all sides, about 6ā8 minutes total. Transfer the seared tenderloins to the slow cooker insert.
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