- 1/2 cup OMG! Dark Chocolate Balsamic Vinegar
- 1 cup water
- 1 tsp garlic powder
Rub tenderloin with olive oil, season both sides generously with salt and pepper. Set crockpot to “stove top” setting on high. Brown both sides of the tenderloin for two minutes.
Pour balsamic sauce over the top.
Set crockpot to “slow cook” on low for six hours. After it’s finished cooking, remove the pork tenderloin from the crockpot. Combine 4 tablespoons of cold water with 2 tablespoons of cornstarch. Whisk well and add to the sauce that’s in the crockpot. Bring to a boil on the “stove top” setting on high. Turn crockpot pot off once the sauce thickens and return the tenderloin back to the pot to keep warm until serving.
Cut small potatoes into fourths.
Toss with olive oil, garlic powder, parsley, basil, sage, salt, and pepper. Use just a sprinkle of each seasoning listed.
Peel full size carrots and cut off the ends. Toss with olive oil and rosemary sea salt.
Bake at 450* for 25 minutes