Crockpot Herb Dijon Pork Tenderloin w/Mixed Veggies and Sweet Potatoes

After a long holiday and weekend, football was on and it was time to take down the decorations and do some new year cleaning! We took pork tenderloin out, which we thought was huge, but it turned out to be two smaller tenderloins so into the crockpot they went! Here's the recipe:

INGREDIENTS:

1-2 pork loins

5 cloves garlic 

Handful of Rosemary, Oregano, Thyme & Parsley - chopped

4 tbsp, EVOO, divided

1/3 cup-ish, Dijon Mustard

1 apple, sliced into slivers

1/2 small bag baby carrots

15 green beans, ends cut off

6 cremini mushrooms, halved or quartered 

1 red onion - cut into large chunks

1 large sweet potato, cut into chunks (whatever size you want)

2 cups chicken/veggie broth OR white wine

salt, pepper

DIRECTIONS:

Add all vegetables and 3 cloves garlic (smashed) to the crockpot, sprinkle with salt and pepper, add 2 tbsp EVOO and mix together. Pour in broth or wine over veggies.

Salt & Pepper the pork loin(s). Make 5-8 horizontal slices (depending on the size of the loin) big enough to fit slices of apples and garlic in.

Combine herbs (rosemary, oregano, thyme & parsley), 2 tbsp EVOO and dijon mustard and mix together. Rub all over pork loin(s). Add remaining garlic and apple slivers to the slices made in the pork.

Cover the crockpot and cook one of 2 ways:

1. 2 hours high heat, switch to 1 hour low heat 

2. 6 hours low heat

I normally do this slow and low...but put it on late and was home all day - so sped up the process. The pork came out perfectly cooked and the veggies were a little al dente, which Kev prefers to my mushier veggies lol.