Rosemary Balsamic Pork Tenderloin

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It's (unofficially) crock pot season! Warm, slow cooked meals are almost necessary when it gets dark and chilly by 7pm. Add to that a meal that takes minimal effort and you've got yourself a staple dinner in your meal planning rotation for this Fall and Winter!

If you loved my Slow Cooker Carnitas as much as I do, then you are in for a treat with this Rosemary Balsamic Tenderloin. Normally with lean cuts of meat you can't cook them too long or you run the risk of drying out the meat. This crock pot recipe completely voids that rule. You are left with a pork tenderloin that is so incredibly tender it shreds with only the touch of a fork. 

Dig in! 

Rosemary Balsamic Pork Tenderloin

Prep Time: 15 minutes

Cook Time: 6-8 hours

Servings: 6

Ingredients:

• 1 tbsp coconut oil
• 1.5 lb pork tenderloin
• 1 medium onion, sliced into rings
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 4 cloves garlic, minced
• 1 tbsp rosemary, fresh, chopped
• 1 tbsp thyme, fresh, chopped
• 1 cup chicken bone broth
• Salt and Pepper

*You will also need a crock pot for this recipe. 

Directions:

1. Generously salt and pepper pork loin on all sides and set aside. Chop onions and layer them in bottom of crockpot. 
2. In a large skillet over medium heat, melt coconut oil. Sear pork tenderloin on all sides to create a crust. Once all sides have been seared (about 10 minutes) transfer tenderloin to crockpot, placing on top of onions. Pour bone broth into skillet to de-glaze, scrapping up any delicious pieces that were left in the pan.  Carefully pour the broth into bottom of crockpot around the pork tenderloin, but not directly over the meat.
3. Mix apple cider vinegar, balsamic vinegar and garlic together and then pour mixture over tenderloin. Lastly, sprinkle the fresh rosemary and thyme over pork and onions. 
4. Place lid on crockpot and set heat to low. Cook for 6-8 hours, until tenderloin is tender and can easily be pulled apart with a fork. Once cooked, shred tenderloin within crockpot, mixing with onions and drippings. 

Nutritional Information (1 serving - approximately 7.25 oz cooked)

210 calories - 30 g Protein, 5.5 g Carbohydrates, 7.5 g Fat

Roasted Chicken Breast

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Roasting chicken can be a very simple but also very tricky. Cook just right and it can be juicy and tender. Cook too long and you have a dry and hard piece of protein that is almost unbearable. Once I mastered how to perfectly roast chicken breast my life got SO much easier (and more tasty) when it came to prepping meals in advance. 

If you've known me in the past 2 years, then you've known me during a time when I took meal prepping very seriously. This was during my time when I was actively competing in figure competitions. Bring on the veggies and chicken breast for 80% of my meals (also before I learned of the beauty of flexible dieting, but I digress). Coincidentally enough, I could never cook chicken perfectly during this time. 

I actually got to a point where I couldn't stand to look at baked chicken because I anticipated a dry and hard piece of meat. Please ANYTHING other than that!! Fast forward a year and a half since my last show and I have one very small but very impactful addition to my kitchen tool arsenal: an instant read food thermometer.  

I can't stress how big of a difference this simple tool can make! No more guessing if and when your meats are cooked to the appropriate temperature and NO MORE OVERCOOKING! Rejoice! 

Ok...so a bit dramatic.

But seriously, if you haven't made the investment in this tool it will make your time in the kitchen so much easier. This simple 'How To' on roasted chicken is a staple for everyone's meal rotation. I make chicken on a weekly basis and either eat it as is with salads, sandwiches, etc. or transform it and use this as a base for other recipes. This is such a simple technique and everyone should know how they too, can cook perfectly juicy chicken! 

The key to perfectly cooked chicken is to pull it from cooking BEFORE it reaches the proper internal temperature. A safe minimum internal temperature for chicken is 165°F. I pull my chicken from the oven once it reaches 155°F, as it will continue to cook about another 10°F after it is taken out of the oven. 

Perfectly Roasted Chicken Breast

Ingredients:

• 4 Chicken Breasts
• 1 lemon, juiced
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

1. In a mixing bowl, combine chicken breasts, lemon juice and spices. Allow to marinate for 15 minutes. Meanwhile, preheat oven to 400°F.
2. Line a baking sheet with parchment paper. Once the chicken has marinated, arrange chicken breasts on baking sheet, evenly spaced. Insert thermometer probe into the thickest part of one of the larger pieces of chicken.
3. Roast at 400°F until the thermometer reads 155°F - this normally takes about 25 minutes for me. 
4. Remove from the oven and let rest for at least 5 minutes before cutting - you don't want to lose all the juices! Now you can eat this as is or use in your favorite dish!