Per Serving: Calories 187, Protein 27g, Total Fat 2g, Carbs 12g
1 pork tenderloin about 1 lb
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/3 cup low sodium chicken broth
2 tablespoons honey
3 tablespoons balsamic vinegar
1 tablespoon ketchup
2 teaspoons corn starch
If your pork tenderloin is longer than your slow cooker, cut it in half crosswise.
In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker.
Cover and cook on high for 1.5-2 hours, or low for 4 hours.
Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing. If desired, add additional corn starch and water to the juices to thicken further.