Honey Balsamic Pork Tenderloin
Slow Cooker
Total Time
135m
Prep Time:15m
Yields:8 Servings
Ingredients
2
<p><span>pork tenderloins (about 12 oz./375 g each)</span></p>
¼ cup
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
2 tbsp.
½ tsp.
<p><span>hot pepper flakes</span></p>
8
<p>carrots</p>
8
<p>parsnips</p>
2
<p><span>green onions, thinly sliced</span></p>
2 tbsp.
<p><span>chopped fresh parsley</span></p>
2 tbsp.
<p><span>balsamic glaze</span></p>
2 tbsp.
<p><span>chopped toasted hazelnuts</span></p>
1
<p>orange, sliced</p>
Directions
Step 1
<p>Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.</p>
Step 2
<p>Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).</p>
Step 3
<p>Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.</p>
Step 4
<p>Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.</p>
<p><strong>Note:</strong> Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.</p>
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Honey Balsamic Pork Tenderloin
Prep Time: 15m
Total time: 135m
Yields: 8 Servings
<h2>Slow Cooker</h2>
Ingredients
2
<p><span>pork tenderloins (about 12 oz./375 g each)</span></p>
¼ cup
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
2 tbsp.
½ tsp.
<p><span>hot pepper flakes</span></p>
8
<p>carrots</p>
8
<p>parsnips</p>
2
<p><span>green onions, thinly sliced</span></p>
2 tbsp.
<p><span>chopped fresh parsley</span></p>
2 tbsp.
<p><span>balsamic glaze</span></p>
2 tbsp.
<p><span>chopped toasted hazelnuts</span></p>
1
<p>orange, sliced</p>
Directions
Step 1
<p>Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.</p>
Step 2
<p>Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).</p>
Step 3
<p>Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.</p>
Step 4
<p>Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.</p>
<p><strong>Note:</strong> Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.</p>
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