Ok, I know brussel sprouts tend to be an unpopular vegetable, but they are my favorite.  I think they are just misunderstood! If you don’t like them, I recommend giving them another chance, especially with bacon. My suggestion would be to get the baby ones, not the big ones. I will post recipe for those below the pork.

This pork tenderloin is just amazing, you could really do this with any cut of pork and the same recipe would also be great for a pot roast I think!

This is actually a combination of 2 different recipes

http://allrecipes.com/Recipe/Amazing-Pork-Tenderloin-in-the-Slow-Cooker/Detail.aspx and


Basically, Onion soup packets make for great flavor when you use the crock pot, but unfortunately, as Joey points out in her blog for the Pot Roast, it also has a lot of yucky fake ingredients we try to avoid when possible.

So here we go


2 pounds pork tenderloin (or whatever pork) 

3 T minced or crushed garlic

1 cup chicken broth

3/4 cup red wine

salt and pepper

Tamari Sauce or coconut aminos

1/2 teaspoon onion powder

1/4 cup of dried minced onions


Put tenderloins into crock pot (you can sear first if you want, but really don’t need to)

Salt and Pepper both sides

In bowl, mix together all other ingredients except for the garlic

Pour over the tenderloins

Coat tenderloins in liquid

On side that is up, take garlic and spread over

Cook on low all day

Now onto the Brussel Sprouts!


5 strips of bacon, preferably nitrate free

1 bag of baby brussel sprouts, about a pound

salt and pepper to taste

In a frying pan, fry up 3-5 pieces of bacon

Once bacon is cooked and crispy, put to the side

Now into all the lovely bacon grease, put your bag of brussel sprouts, and add a little salt and pepper

Then once brussel sprouts are all lovely with brown bits, take 2 or 3 strips of bacon and crumble over (I put the extra in the fridge for the next days breakfast)

And here is the delicious meal all together!