This recipe is from Slender Kitchen, Kristen McCaffrey’s website. I’ve ordered her cookbook Stress-Free Family Meal Planning: Easy, Healthy Recipes for Busy Homes based on the ease and success of this recipe; I’ll report back if it is worthwhile. Seriously, it smelled great while cooking for hours in the crockpot – the dogs were entranced, and it made me a tiny bit wistful that I do not eat sentient creatures.

Ingredients

• 2 lbs lean pork tenderloin
• 1/4 cup balsamic vinegar
• 1/2 cup low sodium chicken broth
• 2 tbsp soy sauce
• 3 tbsp brown sugar (or honey/maple syrup or Stevia for low carb)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp chili powder (or more to taste)
• salt and pepper

Directions

Combine the vinegar, chicken broth, and soy sauce.

Combine the sugar, cumin, garlic powder, chile powder if using, salt, and pepper. Be careful with the salt since the soy sauce is salty. You can always add more after cooking.

Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over top.

Cook on low for 6-8 hours until very tender.

If desired top with balsamic glaze or reduce the cooking liquid to create your own glaze.

For a crisp exterior, place under a hot broiler for 4-5 minutes.

This roast would look so nice sliced and served on a platter, but instead I shredded it to make individual, easy-eat packed lunches for Keitel.

Nutrition per 6oz serving:

• 208 Calories, 4g Total Fat, 32g Protein, 9g Total Carbohydrate.
• Elliecoo Rating: ★★★★★