Name: Slow-Cooker Pork Tenderloin With Spiced Bulgur Salad For Two
Total time: 2 h
Ingredients: 1 shallot , minced; 4 teaspoons extra-virgin olive oil; 1 garlic clove , minced; 1/4 teaspoon ground cinnamon; Pinch cayenne pepper; 1 cup chicken broth; 1/2 cup medium-grind bulgur , rinsed; 1 (12- to 16-ounce) pork tenderloin , trimmed; Salt and pepper; 1/4 cup pomegranate seeds; 2 tablespoons chopped fresh mint; 1 tablespoon lemon juice; 2 teaspoons molasses; 1 teaspoon honey

Why This Recipe Works

We seasoned the pork with warm spices and cooked it in the slow cooker along with the bulgur until both were perfectly tender, the gentle cooking environment preserving the pork's moisture. To transform the bulgur into a satisfying side dish, we stirred in tart pomegranate seeds and fresh mint.

Before You Begin

You will need an oval slow cooker for this recipe. When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. Because it is cooked gently and not browned, the tenderloin will be rosy throughout. Check the tenderloin's temperature after 1 hour of cooking and continue to monitor until it registers 145 degrees.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave shallot, 1 teaspoon oil, garlic, cinnamon, and cayenne in bowl until fragrant, about 30 seconds; transfer to prepared slow cooker. Stir in broth and bulgur.

Season tenderloin with salt and pepper. Nestle tenderloin into slow cooker, cover, and cook until pork registers 145 degrees, 1 to 2 hours on low.

Transfer pork to carving board, brushing any bulgur that sticks to pork back into slow cooker; let rest while finishing salad.

Drain bulgur mixture, if necessary, and return to now-empty slow cooker. Add pomegranate seeds and mint and fluff with fork to combine. Season with salt and pepper to taste. Whisk lemon juice, molasses, honey, and remaining 1 tablespoon oil together in bowl. Slice tenderloin ¼ inch thick. Serve pork with bulgur salad and dressing.