I made this up after just reading all kinds of recipes on the internet and I wasn’t sure how it was going to turn out, but it came out delicious! Michael said that the “curriness” was not overwhelming and he ate a giant bowl and then had seconds. Plus, it was super easy and doesn’t have too many ingredients. It does have butternut squash, which is a bit on the carby side of vegetables, so if you are diabetic or particularly insulin resistant you will want to watch it. Yellow squash would be a nice replacement for the butternut here too I think. But it is a nice treat for us every once in awhile.

Ingredients:

1 large pork tenderloin (mine was  a little over 4 pounds, but you could use 2 smaller ones as well)

1 butternut squash (I used a smaller one)

1 bag organic baby carrots

1 Onion

1 can full fat coconut milk, preferably organic

2 Tbsp. Curry Powder

2 Tbsp. Tamari sauce (gluten free soy sauce) or Coconut Aminos

1 Tbsp. Apple Cider Vinegar

1/2 cup chicken broth

Sea Salt and Pepper

2 Tbsp crushed garlic

Directions:

I do this the night before:

Chop up onion into chunks

Peel and cut butternut squash into chunks (I microwaved whole for 2 minutes and it made this really easy)

Put onions, carrots and butternut squash into the bottom of crock pot bowl, add salt and pepper across veggies and refrigerate

Then in a saucepan, put your coconut milk, curry powder, apple cider vinegar, and tamari sauce and whisk together – refrigerate

Now in the morning:

Pull out veggies and stick in crockpot cooker

Take your tenderloin and put on top of veggies

Generously salt and pepper tenderloin, then take your galic and spread on top of tenderloin

Then take your sauce out of fridge, stir and pour over tenderloin and veggies

Take about a half a cup of chicken broth and pour on each side of tenderloin over veggies

Cook 8-10 hours on low

Then come home to this!

And enjoy!