Slow Cooker Zesty Pork Tenderloin
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
Zesty sums this up perfectly! The citrus is simply delightful with the pork.

Ingredients for Single Meal

  • 2 - lb(s) pork tenderloin
  • 1 - lb(s) baby carrots
  • 2 - lb(s) baby potatoes
  • 2 - Tbsp olive oil
  • 2 - lemon(s)
  • 2 - tsp minced garlic
  • 1 - tsp pepper
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Juice and zest the lemons into a small mixing bowl.
  2. Place the pork tenderloin into the base of the slow cooker and add the baby carrots and baby potatoes around the pork.
  3. Add the olive oil, minced garlic and pepper to the mixing bowl with the lemon juice and zest. Whisk together. Pour the sauce over the pork tenderloin.
  4. Set the slow cooker on low and cook for 8 hours. Once finished cooking, slice the pork roast.
  5. Serve Slow Cooker Zesty Pork Tenderloin with baby carrots and potatoes.

Freezeasy Meal Prep Directions

  1. Juice and zest 4 lemons into a small bowl. Then, whisk in 4 Tbsp olive oil, 4 tsp minced garlic and 2 tsp pepper.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 2 lb. pork tenderloin
  • Half of the lemon sauce
  • 1 lb. bag baby carrots
  • 1 - 2 lb. bag baby potatoes

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a bowl of warm water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Zesty Pork Tenderloin

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Once cooked, slice and serve with potatoes and carrots.

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