Roast Pork Tenderloin

Tenderlion

Generously sprinkle to coat both sides of an approximately 3 lb Pork Tenderloin and Gently rub in

Salt
Ground Black Pepper
Onion Powder
Garlic Powder
Cayenne Pepper
Smoked Paprika
Dry Ground Mustard

Heat oil over Medium high heat, add Tenderloing to pan and sear for 3-4 minutes on all sides and remove from heat (reserve pan drippings and bits)

Stir about 1/2 cup of water and pan drippings together

Place liquid in slow cooker, place roast in liquid, cover and cook on low for 6 hours (Do not PEAK or open the lid!!!)

Veggies

8 small yellow potatoes quartered
1 1/2 cup cubed butternut squash
6 radishes halved or quartered depending on size
1 medium red onion peeled and cut into approximately 1/2" wide chunks
1 small rutebaga, peeled and diced
1 small turnip, peeled and diced
2 large or 3 medium carrots sliced into 1/4" thick rounds
3 stalks of celery cut on the bias
1 small parsnip, peeled and diced
Optional - 1/2 cup of cubed fennel

toss all cut veggies together, sprinkle 2 tbsp. EVOO, 1 tbsp. lemon juice, 2 tsp minced garlic, then add parsley, marjoram, thyme, rosemary and toss, pour 1/2 cup chicken broth or liquid over.  Place in slow cooker for 6 hours on low.

Gravy

Remove roast and let stand, strain pieces and bring liquid to a boil, add a couple dashes of worcestershire sauce and black pepper.  Combine cold water and corn starch, add to gravy, return to a boil, reduce heat and simmer until thickened.