Balsamic-Glazed Pork Tenderloins
If you are looking for a family meal that is packed full of healthful vitamins and minerals, like metabolism-enhancing potassium and beautiful flavor from delicious herbs, then I know you will absolutely love this amazing pork tenderloin!
Phase 1, 2, and 3| Serves 8
Prep time: 25 minutes | Total time: 7 hours 25 minutes
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 a 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.
- 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.
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.
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If you are looking for a family meal that is packed full of healthful vitamins and minerals, like metabolism-enhancing potassium and beautiful flavor from delicious herbs, then I know you will absolutely love this amazing pork tenderloin!
Phase 1, 2, and 3| Serves 8
Prep time: 25 minutes | Total time: 7 hours 25 minutes
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 a 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.
- 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.
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.
