2 Tbsp olive oil
6 cloves garlic minced
8 oz package fresh sliced crimini mushrooms
1 pound pork tenderloin (I used Trader Joes Peppercorn Garlic boneless)
1 1/2 cup apple cider
2 Tbsp red wine vinegar
2 Tbsp spicy brown mustard
1 1/2 tsp cinnamon
1 tsp paprika
1 tsp cayenne
1 medium chopped onion
4 large sweet potatoes cubed
2 Large red peppers sliced into squares
Place garlic in pan with 1 Tbsp olive oil and cook till soft. Add mushrooms and cook on medium until soft. Place mushrooms to side of the pan and add additional 1 Tbsp olive oil.
Coat pork tenderloin with flour and sear on each sides on med- high heat for 1 min.
Place meat, garlic and mushrooms from pan into crock pot. Pour in apple cider, red wine vinegar, spicy brown mustard, cinnamon, paprika and cayenne. Stir to mix and turn meat to flavor all sides.
Add in onions, sweet potatoes and red pepper and stir to coat all veggies with liquid base.
Set to high and cook for 4 hours or set to low and cook for 8 hours. Serve immediately with crusty bread or cornbread. See cornbread muffin recipe.
This recipe is so unique and flavorful. Perfect for subzero temperatures!
Makes ~6 servings
Serving size: 1 ½ cups
276kcal, 20g protein, 7.5 g fat (1.5g saturated, 4g monounsaturated, 2g polyunsaturated), 34g carbohydrate, 5g fiber, 80mg sodium (calculated via packaging info and USDA Nutrient database: http://ndb.nal.usda.gov/)