Name: Slow-Cooked Pork with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Pork tenderloin; 0.5 cup Yellow onion; 2 clove Garlic; 0.25 cup Beef bone broth; 1 tbsp Balsamic vinegar; 1 cup Carrots; 1 cup Brussels sprouts; 1 tsp Extra virgin olive oil; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Slow-Cooked Pork with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork with Roasted Vegetables

Tender pork tenderloin slow-cooked in a savory balsamic glaze, served with a colorful medley of crisp-edged roasted carrots and Brussels sprouts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.5g

Fat

12.3g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork tenderloin

0.5 cup Yellow onion

2 clove Garlic

0.25 cup Beef bone broth

1 tbsp Balsamic vinegar

1 cup Carrots

1 cup Brussels sprouts

1 tsp Extra virgin olive oil

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the pork tenderloin evenly with the sea salt, black pepper, and dried thyme.
2
Place the sliced yellow onion and minced garlic in the bottom of a slow cooker.
3
Lay the seasoned pork on top of the onions, then pour in the beef bone broth and balsamic vinegar.
4
Cover and cook on low for 6 to 7 hours until the pork is tender and easily sliced.
5
About 30 minutes before serving, preheat your oven to 400°F (200°C).
6
Toss the sliced carrots and halved Brussels sprouts with the extra virgin olive oil on a baking sheet.
7
Roast the vegetables for 20 to 25 minutes until they are tender and have caramelized, crispy edges.
8
Slice the pork and serve alongside the roasted vegetables, drizzling any remaining slow cooker juices over the meat.