Slow Cooker Pork Tenderloin
Read how a crock pot came in very handy during my first days in Uruguay: "The Real Pioneer Woman of Uruguay."
1 pork roast or pork loin (around 2 lbs.)
1/2 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup of cheap red wine (or substitute water)
1 Tbsp Worcestershire sauce
1 Tbsp honey (can substitute brown sugar)
juice of one orange
salt and pepper
garlic cloves - halved (6, if desired)
- Rub pork roast with salt and pepper. Make small slices in roast and "stud" with garlic clove halves. Place pork roast in slow cooker.
- Mix the rest of the ingredients and pour over roast.
- Cook on low for about 5 hours or longer until pork temperature reaches 146 to 160 degrees. Adjust time for size of roast.
- Remove from liquid and let rest. You can make a gravy by adding flour (or gluten-free flour or cornstarch) to the remaining liquid