500 g of pork tenderloin
2 cups of baby carrots
2 cups of baby potatoes
1 apple, sliced
1 tablespoon of Neapolitan Dark Balsamic Vinegar
1 tablespoon of Dijon Mustard
1 tablespoon of Maple Dark Balsamic Vinegar
I clove of garlic, crushed
Place baby carrots and baby potatoes in bottom of slow cooker, followed by the pork tenderloin and then the apple slices.
In a small bowl, combine Neapolitan Dark Balsamic, Dijon Mustard, Maple Balsamic Vinegar and Garlic. Whisk together.
Pour over top of contents of the slow cooker.
Cook 6 to 8 hours
Original Recipe from Food & Whine. Picture is also from Food & Whine