Fall-Apart Pork Tenderloin

Growing up in a Jewish household we never really ate pork growing up except for the occasional ham sandwich. But since I began dating my Italian boyfriend a few years ago, he's slowly introduced me to the deliciousness & appeal of all pork products. I am not a huge chicken lover myself-so this has been a welcome ingredient in my kitchen!

This recipe came about after being sick for a couple of days. I knew I needed to make something for dinner but wanted to make it easy on myself. I am shocked at how tender & delicious this pork turned out!

How gorgeous are these colorful carrots from Trader Joes?
No judgment on my ancient crock pot!

Ingredients:
1 3-4 lb. pork loin
1 tbsp of salt
1 tbsp of pepper
1/2 tbsp of crushed red pepper
1/4 cup of balsamic vinegar
1 1/2 cups of chicken stock
1 onion, chopped
3 carrots, chopped
2 white potatoes, cubed
2 sweet potatoes, cubed
Sprinkle of cinnamon
3 tbsp of honey

Directions:
Place all ingredients in the crock pot. Pork loin should be submerged or half submerged (floating) in cooking liquid. Place crock pot on low for 6-9 hours or 3-4 hours on high.
Remove pork from the crockpot & shred on a cutting board. Place shredded pork back in crockpot w/ liquid in order to let it soak up all the yummy juices.

Serve over rice or polenta. Or with more veggies

*Leftovers can be used to make tacos, pulled pork sandwiches, or enchiladas?! The possibilities are endless!