A Meijer Company.
Crohn’s Disease & Ulcerative Colitis
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.
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.
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.
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.
Omit garlic powder
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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