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
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!