Invalid option Slow Cooker Balsamic & Dijon Glazed Pork Tenderloin | Meijer Specialty Pharmacy
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Slow Cooker Balsamic & Dijon Glazed Pork Tenderloin

  • 20 Mins

    Prep Time

  • 6 Hrs

    Cook Time

  • 4

    Servings

  • 233

    Calories

  • 3g

    Fat

  • 16.5g

    Carbs

  • 32g

    Protein

Recommended For:

Crohn’s Disease & Ulcerative Colitis

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Ingredients

  • 2 lbs Pork Tenderloin
  • 1 Tsp Dried Thyme
  • ¾ Tsp Dried Rosemary
  • ¾ Tsp Garlic Powder
  • 1 Tsp Salt
  • ½ Tsp Black Pepper (omit if bothersome)
  • – Glaze Ingredients –
  • ½ Cup Brown Sugar
  • 1 Tbsp Cornstarch
  • ¼ Cup Balsamic Vinegar
  • 5 Tbsp Water
  • 2 Tbsp Dijon Mustard

What You’ll Need

  • Slow Cooker

  • Measuring Spoons

  • Measuring Cups

  • Small Bowl

  • Saucepan

  • Spoon

  • Whisk

  • Basting Brush

  • FFODMAPs:

    Omit garlic powder

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Season & Cook Tenderloin Mix together seasoning (thyme, rosemary, garlic powder, salt, and pepper) and rub all over pork tenderloin. Place ½ cup water in a slow cooker; followed by the tenderloin, cook on low for 6 hours.

  • 3.

    Prepare Glaze One hour before the tenderloin is finished, whisk the glaze ingredients thoroughly in a small saucepan and bring to a boil. Heat over medium-high heat until thickened, about 2-4 minutes.

  • 4.

    Brush Glaze & Serve Brush glaze over tenderloin 2-3 times during the last hour of cooking. Serve with remaining glaze on the side for dipping.

  • 5.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes

Pork Tenderloin

Pork tenderloin is an excellent source of lean protein and provides key vitamins and minerals like thiamin, selenium, niacin, vitamin B6 and phosphorus. Protein is especially important for those with Crohn’s disease and ulcerative colitis because it is essential for the healing process and protein needs are often increased during a flare.

Remission Remix

  • Make a Double Batch

    Make a double batch of pork, slice, and freeze in freezer bags. Enjoy when energy levels are low. Pork will keep in the freezer for 3-6 months.

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