Rosemary Garlic Tenderloin

It seems like every tenderloin recipe I come across has some kind of sugar added to it. Whether it's paleo sugar like fruit, honey, and/or maple syrup, or the standard brown sugar; sweetener somehow makes its way into the mix. This is because pork tenderloin is so lean it can easily become dried out and flavorless without a pop of the sugary stuff. Well this garlic rosemary recipe is my solution! The herb mixture creates a savory flavor, and the chicken stock ensures that it stays moist. By finishing it off under the broiler for a few minutes, you get that beautiful golden brown herb crust on top. And the best part? No sugar! 

Ingredients:

• 2, 2-3 pound boneless pork tenderloins
• 8 cloves garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 2 teaspoons grated lemon zest
• 1 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil (after tenderloin is placed in the crockpot)
• 1 cup chicken stock

Directions:

1. In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
2. Evenly spread the mixture over the two tenderloins and place in the crockpot.
3. Drizzle with olive oil and chicken stock.
4. Cook on low for 6 hours.
5. Remove from crockpot and place in glass baking dish. 
6. Turn broiler to high and cook for another 2-5 minutes, until a golden brown outer crust appears.