Become a Member and receive 10% Off all Products & Download all Digital Books FREE. Join Now!
Get free standard shipping on orders over $250

NEW PRODUCT - The Metabolism Adrenal Repair Bundle - Reduce Stress, Stimulate Energy & Ignite the Metabolism! Learn More

Blog Sidebar

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More

Balsamic-Glazed Pork Tenderloins

Posted on

Print

Balsamic-Glazed Pork Tenderloins

Prep time: 25 minutes

Total time: 7 hours 25 minutes

All Phases - Serves 8

Serving sizes:

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

Ingredients

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

Directions

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.

Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More