Chalk this one up as ridiculously easy and perfect for weeknights. No fussy ingredients, no major prep work, and less than 20 minutes from the time you get home until you sit down to eat.
One of the biggest lifestyle changes I’ve made while working through Whole30 is eating bigger breakfast, lunches, and dinners. The authors of the Whole30 diet encourage participants to snack less and enjoy larger meals with some form of animal protein. Gone are the days of coming home from work, popping a piece of bread in the toaster, slathering it with avocado and calling it dinner.
With this changes comes a little more strategy for prepping meals, but as long as I plan a couple days ahead I can make sure I have exactly what I need. I also have a very happy husband who finally gets meat for dinner most nights.
My grocer sells 2 1 pound tenderloin in 1 package so I’m using 1 here and freezing the other for later.
Stash this recipe away for days when you need an easy supper. Try it out and tell me about it in the comments below!
Slow Cooker Pulled Pork Tenderloin with Mashed Plantains
- 1 lb Pork Tenderloin
- 1/2 Medium Onion, sliced
- 2 Cloves of Garlic, smashed
- Salt
- Black Pepper
- 2 Cups Beef or Chicken Broth
- 2 Medium Plantains
- 1/2 Tsp Salt
- Pinch of Black Pepper
- Pinch of Cloves
- 1/4-1/2 Cup Coconut Milk (Or any milk)
- Green Onions, for serving
- Cilantro, for serving
Add the onions and the crushed garlic in the bottom of your crockpot. Place the tenderloin on top and season with salt and pepper. Pour the broth around the tenderloin and turn the crockpot on to low. Cook the tenderloin for 6-8 hours.
While the tenderloin is wrapping up, slice your plantains in half lengthwise and place in the bottom of a skillet. Add your milk and turn to high heat. Once the milk starts to simmer, cover the pan and allow to cook for about 5 minutes or until the plantains are tender. This may take longer depending on how ripe your plantains are. Mash the plantains and season with salt, pepper, and cloves. Taste, and adjust seasoning accordingly.
Shred the pork and serve over mashed plantains. Spoon leftover stock over the top and sprinkle with green onion and cilantro.
