Balsamic-Glazed Pork Tenderloins
Prep time: 25 minutes
Total time: 7 hours 25 minutes
All Phases - Serves 8
20 pounds or less: 4 ounces of pork + 2 cups of veggies
20-40 pounds: 6 ounces of pork + 3 cups of veggies
40+ pounds: 6 ounces of pork + 4 cups of veggies
2 pounds pork tenderloin (loin in Phase 3)
1 teaspoon ground sage
1 teaspoon sea salt
3 cloves garlic, pressed
1/2 teaspoon ground black pepper
1 cup water, divided
30 drops liquid stevia
1 tablespoon arrowroot
1/4 cup balsamic vinegar
2 tablespoons tamari
For the salad:
1/2 cup olive oil (Phase 3 only)
2 pints cherry tomatoes, halved (sub diced red bell peppers for Phase 2)
1/2 red onion, sliced in strips
2 tablespoons chopped fresh parsley
1/4 cup chopped fresh basil
15 drops liquid stevia
2 teaspoons arrowroot
2 tablespoons balsamic vinegar
1/4 cup water
1 tablespoon tamari
Lay the tenderloins on the bottom of a large crockpot. Rub all over with the sage, salt, and pepper. Pour 1/2 cup water in the bottom of the pot, and add the pressed garlic. Cover and cook on low for 6 hours.
In small microwave-safe bowl, mix 1/2 cup water with the stevia, arrowroot, balsamic vinegar, and tamari. Heat for 1 minute, whisk and heat 1 minute more (the mixture should be thickened). Pour half of the mixture over the pork tenderloins and continue cooking an additional 1 hour.
With the remaining glaze, you can keep it until ready to serve, then pour the warmed glaze over the tenderloins, shred and enjoy. Or, reserve about 1/4 cup of glaze to use in the salad (see below), and brush remaining on tenderloins before serving.
**NOTE** If using reserved glaze from the pork tenderloin recipe, whisk the olive oil (Phase 3 only) into the glaze, and pour over the veggies and herbs. Refrigerate for 15 minutes or more until ready to eat.
For the salad, in a microwave safe bowl, mix the stevia with the arrowroot, balsamic vinegar, water and tamari. Heat 1 minute, stir and heat 1 minute more. Whisk in the olive oil (Phase 3 only). Pour over the sliced veggies and herbs, to your taste. Refrigerate for 15 minutes or more until ready to eat.