Slow Lemon Butter Rosemary Pork Tenderloin
20 min prep
8 hr cook
Serves 6
Ingredients
- 3 Fresh rosemary
- 1 1/4 lb Pork tenderloin
- 1/4 cup Fresh lemons, juiced
- 2 tbsp Red wine vinegar
- 1/2 cup Shallot, chopped
- 4 oz Unsalted butter
- 1 tsp Kosher salt, plus more as needed
- 1 tsp Ground black pepper, plus more as needed
Instructions
- In a large crock pot place rosemary sprigs on bottom, then tenderloin and add lemon juice, vinegar, shallots and butter. Season with a generous amount of salt and pepper.
- Set crock pot to low and cover with lid, allow to cook 6 to 8 hours or until pork is tender enough to shred apart.
- Serve over rice or buttered noodles.
Nutrition
Nutrition Facts
6 servings
- Amount Per ServingCalories250
- % Daily Value*
- Total Fat
- 17g
- 26%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0.5g
- Cholesterol
- 100mg
- 33%
- Sodium
- 370mg
- 15%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 1g
- Sugars
- 1g
- Protein
- 20g
- Vitamin C
- 8%
- Calcium
- 2%
- Iron
- 6%
- Vitamin A
- 10%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.