Instructions

1. Rinse and pat the Swift Meats Pork tenderloins dry. Remove any silver skin if present. Place the olive in the skillet over medium heat. Coat both tenderloins with 1 teaspoon of bbq seasoning, each, coating all sides.
2. Place the pork tenderloins into the hot skillet and sear on all sides. ~5-6 minutes per side. Remove to a plate.
3. Taking a sharp knife, cut slices every 1” going as deep as possible but not cutting all the way through. Place 1 slice of apple and 1 slice of onion into each slit.
4. To the bottom of a 6-quart slow cooker pot, add the potatoes and carrots. Sprinkle with 1 teaspoon of BBQ seasoning. Place each stuffed pork tenderloin on top of the vegetables, pour the chicken stock over top, and sprinkle the remaining teaspoon of BBQ seasoning over top of the food.
5. Place the lid on top and cook on LOW for 4-6 hours or HIGH for 2-3 hours or until the internal temp reads 145F.
6. Remove the pork tenderloins and veggies from the slow cooker, and loosely tent with foil for 5 minutes.
7. *Gravy – if you wish to make gravy, pour the liquid from the slow cooker into a pot and bring it to a boil. Mix together the water and cornstarch to make a slurry. Add the slurry to the boiling liquid and whisk until thickened. Taste and add salt/pepper as desired.