3 lb. pork tenderloin
2 cups asparagus tips
¼ cup clover honey
½ cup balsamic vinegar
1 can cranberry sauce
Salt , to season
Pepper, to season
In a bowl, whisk honey and vinegar together well.
Mixture will be somewhat lumpy.
Wash off pork and place inside the slow-cooker. Season the meat with a bit of salt and pepper.
Place asparagus around the pork loin and glaze the tenderloin.
If desired glaze the asparagus as well; set aside any leftover glaze for later.
Cook on medium for 4-6 hours, 30 minutes before turning off crockpot or serving, pour the remaining glaze over tenderloin and let cook for the rest of the time.
Serve hot with cranberry sauce on the side.
Sugar: 66g
:
Calcium: 50mg
Calories: 685kcal
Carbohydrates: 70g
Cholesterol: 221mg
Fat: 12g
Fiber: 3g
Iron: 5mg
Potassium: 1548mg
Protein: 72g
Saturated Fat: 4g
Sodium: 219mg
Vitamin A: 554IU
Vitamin C: 6mg
