• 1 lb pork tenderloin, trimmed and lean

• ⅓ cup low-sodium chicken broth

• 2 Tbsp honey, unpasteurized

• 3 Tbsp balsamic vinegar

• 1 Tbsp tomato paste

• 1 tsp garlic powder

• 1 tsp dried parsley - can sub dried coriander, dried tarragon

• ½ tsp sea salt

• ¼ tsp black pepper

• ¼ tsp onion powder

• ¼ tsp smoked Hungarian paprika

In a medium bowl, whisk together the broth, honey, balsamic vinegar, and tomato paste, then pour into bottom of slow cooker.

In a small bowl, combine dried spices, then rub over all sides of the pork tenderloin and place in the slow cooker. If the piece of pork is longer than your slow cooker, cut it in half crosswise so each piece can be placed side by side in the slow cooker.

Cover and cook on high for 1 ½ to 2 hours, or low for about 4 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F.

Once cooked through, place tenderloin on a cutting board and let rest for 5 minutes before slicing and serving.