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| Servings |
Ingredients
For the Pork Tenderloin:
- 2-3 pound pork tenderloin or pork roast
- olive oil for coating
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 cloves garlic, chopped fine
- 1 sprig fresh rosemary
For the Glaze:
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons honey
For the Apple Bacon Slaw:
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 16 ounce package shredded coleslaw mix
- 1 large apple, matchstick cut (Julienned)
- 1 stalk celery, matchstick cut
- 4 slices cooked bacon, crumbled
Ingredients For the Pork Tenderloin:
For the Glaze:
For the Apple Bacon Slaw:
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Instructions
For the Pork Tenderloin:
- Brush olive oil over tenderloin. Season with garlic, salt, pepper and a few leaves of rosemary. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens, about 4-5 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking.
For the Apple Bacon Slaw:
- In a large bowl, whisk together olive oil, yogurt, mustard, lemon juice, hot sauce, sugar, and salt. Add coleslaw mix, apple, celery and bacon, tossing to coat. Cover and refrigerate until ready to serve.
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