Crock Pot Pork Tenderloin and Veggies

• 2 lbs. pork tenderloin
• 3 tbsp. olive oil, plus more for drizzling
• 1.5 lbs. fingerling potatoes
• 1 tbsp. minced garlic
• 3 sprigs fresh rosemary
• 1 cup baby carrots
• 1 yellow onion, chopped
• Salt & freshly ground black pepper
• 2 tbsp. minced fresh parsley
• 1 tbsp. onion powder
• 1 tsp. garlic powder
• 1 tbsp. seasoning salt
• 1/2 cup reduced sodium beef broth

In a medium bowl, combine potatoes, carrots and onion.  Pour 3 tbsp. olive oil, rosemary needles, and minced garlic.  Stir to coat all vegetables well, season with salt & pepper and add to a sprayed crock pot.

Combine parsley, onion powder, garlic powder and seasoning salt in a small bowl and mix well.  Rub the pork tenderloin with the spices and place it on top of the veggies in the crock pot. Drizzle the pork with olive oil and pour the beef broth over the top.

Cover the crock and cook on low for 5 hours. 

Pull the pork out, slice it and return to the veggies and juices in the crock.  Put on warm until ready to serve.  Enjoy!!