Lemon Herb Pork Tenderloin & Sautéed Shaved Brussels Sprouts

Another easy dinner to make in the slow cooker that takes very little prep time. We marinated the pork tenderloin with all the ingredients overnight in a ziplock bag, but it’s not necessary.  The brussels sprouts are great because I buy them at Trader Joe’s pre-shaved so they are ready to eat right out of the bag. 8-10 minutes and a little olive oil in a pan is all they need. Enjoy!

Shopping List

• 2 lbs. of pork tenderloin (I get mine at Trader Joe’s)
• 1 lemon (or 2 if you want a little stronger lemon flavor)
• 1/4 cup of olive oil (for the tenderloin)
• 2 sprigs of fresh rosemary
• 1 bag of shaved brussels sprouts (I get the 10 oz. bag from Trader Joe’s and use about 70% of the bag for 2 people)
• 1 tablespoon of olive oil (for the brussels sprouts)
• Camp Mix Original Seasoning (you can purchase here. You can also just use salt, pepper, and garlic salt)

Brussels Sprouts:

• Preheat pan on stovetop on medium heat
• Add 1 TBSP of olive oil to pan, making sure the entire bottom of the pan is coated
• Add brussels sprouts and sprinkle with Camp Mix seasoning
• Stir every few minutes to cook evenly
• Cook for 8-10 minutes or until lightly browned

Pork Tenderloin:

• In a small bowl, zest the lemon (if you do not have a lemon zester I recommend this one HERE). Once the lemon is zested, cut in half and juice the lemon in the same bowl
• Combine pork tenderloin, olive oil, lemon zest & juice, and rosemary in a large ziplock bag
• Refrigerate and marinate overnight (If you are not marinating overnight, you can skip the ziplock bag and combine the ingredients directly in the slow cooker)
• Place all the ingredients from the ziplock bag in the slow cooker and cook on low for 6-8 hours