Easy Crock Pot Pork Tenderloin and Bacon Brussel Sprouts

Ok, I know brussel sprouts tend to be an unpopular vegetable, but they are my favorite.  I think they are just misunderstood! If you don’t like them, I recommend giving them another chance, especially with bacon. My suggestion would be to get the baby ones, not the big ones. I will post recipe for those below the pork.

This pork tenderloin is just amazing, you could really do this with any cut of pork and the same recipe would also be great for a pot roast I think!

This is actually a combination of 2 different recipes

http://allrecipes.com/Recipe/Amazing-Pork-Tenderloin-in-the-Slow-Cooker/Detail.aspx and


Basically, Onion soup packets make for great flavor when you use the crock pot, but unfortunately, as Joey points out in her blog for the Pot Roast, it also has a lot of yucky fake ingredients we try to avoid when possible.

So here we go


2 pounds pork tenderloin (or whatever pork) 

3 T minced or crushed garlic

1 cup chicken broth

3/4 cup red wine

salt and pepper

Tamari Sauce or coconut aminos

1/2 teaspoon onion powder

1/4 cup of dried minced onions


Put tenderloins into crock pot (you can sear first if you want, but really don’t need to)

Salt and Pepper both sides

In bowl, mix together all other ingredients except for the garlic

Pour over the tenderloins

Coat tenderloins in liquid

On side that is up, take garlic and spread over

Cook on low all day

Now onto the Brussel Sprouts!


5 strips of bacon, preferably nitrate free

1 bag of baby brussel sprouts, about a pound

salt and pepper to taste

In a frying pan, fry up 3-5 pieces of bacon

Once bacon is cooked and crispy, put to the side

Now into all the lovely bacon grease, put your bag of brussel sprouts, and add a little salt and pepper

Then once brussel sprouts are all lovely with brown bits, take 2 or 3 strips of bacon and crumble over (I put the extra in the fridge for the next days breakfast)

And here is the delicious meal all together!

11 Comments (+add yours?)

  1. Aime
    Mar 31, 2011 @ 21:33:49

    LOVE Brussel sprouts! A super easy way to prepare them is to toss in olive oil, salt & pepper. Roast at 400 until crispy. Barefoot contessa preparation that is great every time


  2. amyreh
    Mar 31, 2011 @ 22:09:39

    Glad you are on team Brussel Sprouts Aime! : ) Those sound delicious, and the next time Michael is not home to limit our vegetable choices, I will try those!


  3. Tami
    Apr 02, 2011 @ 01:31:49

    I will always cringe at the mention of brussel sprouts because grandpa used to force them down my throat as a kid (those and lima beans)… but, I love your blog! Makes me look forward to coming home more than I already do. Love you.


    • amyreh
      Apr 05, 2011 @ 16:33:43

      Haha, that’s funny. I think a lot of people hate them from childhood when they weren’t really cooked well. Michael won’t eat them either and it makes me crazy. Now they are a special treat when he isn’t home for the night – is it weird I think Brussel Sprouts are a treat? Can’t wait to see you, love you!


  4. Trackback: Super Easy Sun Dried Tomato Chicken Bake – 30 min. meal « lowcarbhighstyle
  5. Kirstin
    May 31, 2011 @ 19:14:46

    I LOVE brussel sprouts! And am always on the look out for new ways to cook them. Just made this recipe and I love it! Thanks


  6. Katie Wilson Murray
    Oct 09, 2011 @ 15:59:32

    We are brussel sprout fans too! Great with balsamic vinegar, chicken stock, and some shallots in addition to the bacon. Makes me hungry for some!


  7. arjaha
    Feb 05, 2012 @ 04:18:11

    Made this pork dish. Had to go out and buy red wine. I ended up with a bottle of Cabernet Sauvignon for $5.00 that worked well. I’d rather cook with it than drink it! Anyway, came out GREAT! Wife loved it, 2 year old daughter loved it! (They are both quite fussy when it comes to food!)


  8. Art
    Feb 09, 2012 @ 20:20:18

    Made the brussel sprouts the other night. Another hit! Wife wants me to make them again for a dinner for 8 we’re having in a few weeks. I will happily oblige! Think I might try them with fresh brussel sprouts rather than frozen.


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