Low-Fructose Slow Cooker Pork Roast with Potatoes & Carrots

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Servings: 6-8

Time to Make: 30 minutes preparation; 6-8 hours in the slow cooker

Ingredients

• Boneless pork tenderloin (roughly 2 lbs)

• 5-6 carrots, peeled and chopped into bite-size pieces

• 8-10 baby potatoes, cut into bite-size pieces

• 2 teaspoons each of:

  • salt

  • basil

  • thyme

  • paprika

• 1 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 3 tablespoons of garlic- or shallot-infused olive oil

• 2 cups of chicken broth or bone broth that doesn’t contain garlic or onion (see some of my favorite brands here)

• Splash of dry red wine (optional)

• 2-3 sprigs fresh rosemary

• 2-3 teaspoons potato starch or corn starch

Instructions

• Wash the potatoes and peel the carrots (I leave the skin on my potatoes, but you could peel them as well). Chop both into bite-size pieces.

• Mix the spices in a small bowl.

• Open the pork tenderloin and pat dry with paper towels. Coat with the spice mix, rubbing it into all sides.

• If you’re using an InstantPot, heat the oil on sauté mode. Otherwise, heat the oil in a pan over medium heat.

• Sear the pork tenderloin for roughly 2 minutes on each side. Mine came in two pieces and I seared each one separately to make it easier to turn.

• Turn off sauté mode. Transfer the pork to the bottom of the slow cooker if you used a separate pan.

• Add roughly two cups of chicken broth or bone broth. The pork should be mostly submerged. Optional: Add a splash of dry red wine.

• Add the chopped carrots and potatoes on top. Place the rosemary on top of the vegetables.

• Cook on medium heat for 6-8 hours. This is the “normal” setting on slow cook if you are using an InstantPot.

• Remove pork roast and shred. Place vegetables in a bowl.

• If desired, use the remaining broth to make a gravy. In the InstantPot or on the stove, heat the broth over medium heat. Make a slurry with a couple teaspoons each of cold water and potato or corn starch. Slowly add the slurry to the hot broth and stir until it thickens.

Fructose Forward

• Try adding parsnip or green beans if you can tolerate additional vegetables in this meal.

Fine with Fructose?

• If you aren’t fructose intolerant, some pearl onions and fresh garlic would be a great addition when you add in the potatoes and carrots. Soak up the gravy with a hunk of crusty sourdough bread.

Serving Suggestions

• Serve with gluten free rolls, toasted with butter. Favorite brands here.