Name: Slow-cooked pork and root vegetables
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin, cut into 2-inch chunks; 3/4 medium russet potato, peeled and cut into 1-inch chunks; 1 1/2 medium carrots, peeled and sliced into 1/2-inch rounds; 1/2 medium yellow onion, diced; 1 tsp canola oil; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 tsp apple cider vinegar; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

449 calories

Protein: 45g; 39% of calories
Carbs: 44g; 39% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 4 hr

Heat the oil in a skillet over medium-high heat. Season the pork chunks with a pinch of the salt and the pepper. Sear the pork for 2 minutes, flip, and cook for 2 minutes more until browned. Transfer to a plate. Done when browned on the outside.
Place the potatoes, carrots, and onion in the bottom of a small slow cooker. Add the garlic, thyme, and the rest of the salt. Place the browned pork on top of the vegetables.
Pour the chicken broth over the pork and vegetables. Cover and cook on low for 3 to 4 hours. Start checking at 3 hours for tenderness. Done when pork is tender and potatoes are fork-tender, 145°F.
Stir in the cider vinegar and fresh parsley. Taste the broth and add a tiny pinch more salt if needed. Spoon the pork, vegetables, and broth into a deep bowl.

Nutrition

Ingredients

Instructions

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