This pork tenderloin is a great low glycemic recipe to prepare on the weekend. This is definitely a “Low and Slow” dish. The more time you take to prepare it, the more you’ll be rewarded by the results!
Ingredients
1 lb pork tenderloin, cut into 1 inch slices
1 tbsp extra virgin olive oil
2 cups chicken broth
2 tbsp soy sauce
1 tsp worchestershire sauce
12 new small potatos, quartered
4 medium carrots, chopped
2 medium onions, sliced
1 cup mushrooms, sliced
Directions
Heat oil over medium heat in a large, covered skillet. Slice pork into slices. Add pork to skillet and cook for several minutes on each side, or until just browned. This searing causes a Malliard reaction. Trust me, this is an amazing thing. While Wikipedia says red meat has a more intense effect than white meat, do not dismiss the effect on pork!
Add veggies to skillet. Combine broth, soy and worchestershire sauce. Pour into skillet. Bring to a boil. Cover and simmer over low heat for 1 and 1/2 to 2 hours. If you have the time, toss the whole mixture in your slow cooker and wait 4 or more hours before serving. You will experience the best pork tenderloin you’ve ever put on your plate!
Serves 4
