So I’ve totally been a little Crock Pot Crazy lately and I’m not upset about it at all!
Let me take a minute to break down my love of crock potting:
- Recipes are usually simple, just toss everything in the crock pot and let it do all of the work!
- Slow cooking gives food a ton of flavor!
- It makes the entire house smell amazing!
- And most importantly, dinner is ready and waiting for you!
Now I bet you’re ready to get Crock Pot Crazy with me, huh? 😉
One of my favorite, favorite, favorite things to make in the crock pot is pulled pork tenderloin.
Up until a year ago I had always used pork shoulder or pork butt to make pulled pork in the crock put. Then I was introduced to slow cooked pork tenderloin, with 75% less fat than pork shoulder or pork butt, it’s as lean as a skinless chicken breast and the most tender cut of pork, making it fall off the fork perfect for pulled pork!
My first use of the delicious pulled pork tenderloin was in this recipe for Chipotle Honey Pulled Pork Tacos, an LLB favorite that I’ve personally made at least a dozen times, and I even turned it into a dip for Superbowl Sunday last year!
I’ve since created Sweet and Sour Pulled Pork Tenderloin and this delicious coffee rubbed, balsamic glazed pork tenderloin.
My inspiration for this recipe came from another obsession of mine, Coffee Crusted Tri Tip, one of my top 5 favorite LLB recipes of all time!
I originally planned to serve this recipe as a sandwich on buns, then I saw the sweet potatoes sitting in the corner of my kitchen and decided to bake them and stuff the pork inside.
Holy cow! The sweetness of the potato paired with the sweet, salty, coffee flavors of the pulled pork was totally amazing! And without the bun, this recipe is healthier and gluten free!
- 3 tsp ground coffee
- 2 tsp brown sugar
- ½ tsp dried rosemary
- ½ tsp black pepper
- ¼ tsp kosher salt
- 1 lb pork tenderloin
- ⅓ cup chicken broth
- ⅓ cup balsamic vinegar
- 1 tbsp honey
- 2 garlic cloves (crushed)
- 4 sweet potatoes (medium-size)
Combine the ground coffee, brown sugar, rosemary, pepper & salt in a small bowl.
Rub the mixture onto the pork tenderloin.
Place the pork in a crock pot, set to low.
In a medium bowl, whisk the chicken broth, balsamic vinegar, honey and garlic together.
Pour the mixture over the pork.
Cook on low for 6-8 hours or on high for 4 hours.
About an hour before serving the pork, place the sweet potatoes in the oven set to 350° for 45 minutes, or until soft to the touch.
Remove from the oven and cool 10-15 minutes.
While the potatoes are cooling, use a couple of forks to pull the pork apart in the crock pot.
This part is so easy because the pork is SO tender!
Now slice open the potatoes and fill them with the scrumptious pulled pork.
My mouth is seriously watering while I write this post. I want to run in the kitchen and make this dish all over again!
This is one of those dishes where I wasn’t quite sure if it was going to work (yes, every once in a while I make something that is not so totally amazing 😉 ) then it totally knocked my socks off!
As I mentioned before, the combination of flavors is unreal!
You could still serve this pulled pork on a bun as a sandwich but I am in love with the flavor combination stuffed in the sweet potato!
Hey, guess what? It’s officially less than 2 days until Labor Day Weekend!
That means you have an entire three day weekend to relax, watch football, read, run, hang out with family, lay on the beach, sleep in, and most importantly make this dish 😉
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the chicken broth used is gluten-free.