Today’s Menu Monday post is adapted from an “oldy, but goody” recipe from local NC blogger, Christina from Carolina Charm! This amazing Balsamic Glazed Pork Tenderloin is a super easy, set it and forget it type of meal. Just place in the crock pot for most of the day, prepare the glaze about an hour before serving & voila!
I made a few ingredient swaps to make it just a tad more “Paleo friendly”. Can’t wait to make this again soon! You can serve it over a bed of lettuce, along side your favorite veggies, in a lettuce wrap or your favorite tortilla. Lots of ways to eat it up! Enjoy!
Balsamic Glazed Pork Tenderloin
Ingredients
- 2 lb pork tenderloin
- 1 tsp rosemary
- ½ tsp salt
- ¼ tsp pepper
- 1 clove garlic; crushed or minced
- ½ c water
- ½ c maple or coconut palm sugar
- 1 tbsp almond flour
- ¼ c balsamic vinegar
- ½ c water
- 2 tbsp coconut aminos
Directions
- In a small bowl, combine rosemary, salt, pepper and garlic.
- Rub over tenderloin and place in slow cooker with ½ cup water.
- Cook on low for 6-8 hours.
- About an hour before the roast is done, mix together coconut sugar, almond flour, balsamic vinegar, water, and coconut aminos in a small sauce pan to make the glaze.
- Heat over medium heat and stir until mixture thickens, about 4-5 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking.
- Serve with remaining glaze on the side.
