November 21st, 2017
From Courtesy of Crock-Pot, by Crock-Pot
Place onions, carrots and potatoes in a medium sized bowl.
Sprinkle with olive oil, Parmesan, half of the rosemary and garlic. Add salt and pepper to taste.
Toss to coat all vegetables well.
Place coated vegetables in the Crock-Pot® slow cooker.
Combine parsley, onion powder, garlic powder, remaining rosemary and seasoned salt in a small bowl to create the rub.
Rub pork tenderloin with seasonings.
Add vegetable oil to a skillet over high heat. Oil is hot enough once it starts to ripple. Add pork tenderloin and sear for 1 to 2 minutes per side.
Keep the pan hot while you place seared tenderloin over top vegetables in the Crock-Pot® slow cooker.
Pour beef broth in hot skillet to deglaze, scraping up any brown bits. Pour juice in the Crock-Pot® slow cooker.
Cover; cook on High for 3 hours and 30 minutes or on Low for 5 hours, or until pork tenderloin is cooked through and the vegetables are softened to your liking.
Once done cooking, place pork on a serving platter and let sit (covered) for 10 minutes before cutting.
Slice and serve with vegetables from Crock-Pot® slow cooker.