2-3 lb boneless pork tenderloin

kosher salt, to taste

freshly ground Tellicherry Peppercorns, to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/3 cup D’Olivo Herbs de Provence Fused Olive Oil

1/3 cup chicken or vegetable broth

1/3 cup D’Olivo Tangerine Dark Balsamic Vinegar

1 tablespoon D’Olivo Neapolitan Herb Dark Balsamic Vinegar

1 tablespoon honey



In a small bowl, mix together salt, pepper, garlic powder, smoked paprika, and D’Olivo Herbs de Provence Olive Oil. Thoroughly and evenly coat tenderloin with olive oil mixture and place in slow cooker.

In another small bowl, whisk together broth, D’Olivo Tangerine Balsamic, D’Olivo Neapolitan Herb Balsamic, and honey. Pour broth mixture over tenderloin.

Place lid on slow cooker and cook for 4 hours on high or 6-8 hours on low.

When done cooking, check internal temperature to ensure it has reached at least 165 F, pork should be tender. Remove from slow cooker and place on a serving platter. Slice tenderloin, drizzle with 1/2 cup of the liquid remaining in the slow cooker, and serve.

  • All
  • Appetizer
  • Baked
  • Breakfast
  • Dessert
  • Drink
  • Fish
  • Meat
  • Pasta
  • Sauce
  • Side
  • Soup
  • Tuscan Herb Olive Oil
  • Vegan
load more hold SHIFT key to load all load all