Pharmacy Notices
Dinner

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
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 233 Calories
  • 3g Fat
  • 16.5g Carbs
  • 32g Protein
  • 6 Hrs 20 Mins Total Time
  • 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
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 4 Servings
  • 233 Calories
  • 3g Fat
  • 16.5g Carbs
  • 32g Protein
  • 6 Hrs 20 Mins Total Time
  • 1

    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.

  • 2

    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.

  • 3

    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.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Allergen Swap

  • FFODMAPs

    Omit garlic powder

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.

There's plenty more delicious recipes to try!

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