Pork Tenderloin Dinner

Pork Tenderloin Dinner
Pork Tenderloin Dinner

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb sm red potatoes cut in half

  • 16 oz bag baby carrots

  • 3

    lb boneless pork tenderloin

  • 1/2

    c. Dijon mustard

  • 1/2

    tsp dried marjoram

  • 1/2

    tsp basil

  • Salt & pepper

  • 1

    onion chopped

  • 2

    clove garlic, minced

  • 1 1/2

    c. beef broth

Directions

Place potatoes and carrots in bottom crock-pot. In small bowl, combine mustard, marjoram, basil, salt and pepper and spread over pork roast. Place roast in crock-pot and sprinkle with chopped onion. Pour beef broth over all. Cover crock-pot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender. Remove and slice the whole tenderloin into pieces about a quarter-inch thick. Place it in the middle of a platter, and surround it with the veggies. In a sauce pan heat 2 tablespoons of oil. Add 2 tablespoons of flour and cook 1 minute. Add the broth from the crock-pot to sauce pan stir until smooth. Add salt, pepper and about 2 teaspoons of marjoram. Bring it to a boil, stirring frequently. Keep it at a boil for two or three minutes until thickened. Pour it over the pork.

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