The Shady Porch: Slow Cooker Pork Tenderloin


Slow Cooker Pork Tenderloin

Today, Ann Kelly and Amber from Recipes We Love are here on The Shady Porch for my first guest post!  I met these moms as a result of the Crazy Cooking Challenge last year when I was inspired by their wonderful recipe for Bacon & Cheddar Mashed Potatoes, which I made and won the Challenge! Thanks again, Ann Kelly and Amber, for your great recipe. I asked them to stop by and share another of their recipes today! 

Hi! We're Ann Kelly and Amber from Recipes We Love. We are thrilled to be doing a guest post on The Shady Porch
Ann Kelly and I are both Christian, stay-at-home moms and wives who love caring for and cooking for our families. About 15 months ago, I created a recipe group on Facebook for a few friends and, within two months, we had hundreds of members and recipes. At that time, we decided to turn the group in to a blog so that it would be easier to search for recipes. 
We both have younger children with food allergies, so you will find a wide variety of recipes from gluten free, to dairy, egg and nut free recipes and, of course, regular recipes. We both have a passion for feeding our family healthy food, though Ann Kelly does a far better job of that than I do. 

We wanted to share the recipe from our blog that has gotten the most page views of any recipe; it is a Slow Cooker Pork Tenderloin that Ann Kelly threw together in her kitchen one day and is oh so delicious!
Slow Cooker Pork Tenderloin from Recipes We Love #pork #tenderloin #slowcooker #crockpot
Delicious Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

about 2 pounds of Pork Tenderloin
1/4 cup of soy sauce (I use gluten free)
1 T. yellow mustard
2-3 T. pancake syrup 
2 T. olive oil
2 T. minced dried onions
1 1/2 t. garlic salt

Slow Cooker Pork Tenderloin ingredients from Recipes We Love
Pork Tenderloin and needed ingredients
Put everything in the crock pot and cook on low for 6 hours.

Do you love the ease of Crock Pot cooking? 
If so, here are some of my favorites!
Thank you, Ann Kelly & Amber, for sharing your recipe with us!