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Slow-Cooked Pork Tenderloin


1 lb. pork tenderloin, sliced in half crosswise

1 T. extra-virgin olive oil

½ teaspoon Celtic Sea salt

¼ teaspoon freshly ground black pepper

2 teaspoons chili powder

½ teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon dried parsley

1/3 cup organic chicken broth



  1. Season pork tenderloin with salt and pepper.
  2. Combine chili powder, cumin, garlic powder, and dried parsley in a small dish and set aside.
  3. In medium skillet, heat olive oil. When olive oil is shimmering, add pork. Sear until golden all over, about 6 minutes.
  4. Remove pork to a plate—season with dry spice mixture, covering the surface.
  5. Place coated tenderloin in the crockpot with organic chicken broth.
  6. Cover and cook on high for 1.5 to 2 hours, or low for 4 hours, until a meat thermometer inserted in the thickest part registers 150° – 160°F.
  7. When done, remove the tenderloin and place it on a cutting board.
  8. Allow the meat to rest for 5 minutes before slicing against the grain.


Serves 3-4


Inspired by Paleo Diet Recipes

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