Regular Foods · Bulk Protein Prep · by Ironroot
Ironroot's Broth-Braised Pork
Slow-Cooked Pork Tenderloin
Lean pork is watched closely, rested, and portioned with broth so it does not become a dry week-long challenge. Regular Foods / after recovery only; pork can be difficult to chew and should be used only when your care team clears it. Use it three ways: serve in a broth-moistened bowl, chop with tender zucchini, or stir into a protein soup.
- Total time
- 4 hr 20 min
- Yield
- 8 small meal-prep servings
- Serving
- 3 ounces cooked pork
- Texture
- Thinly sliced or finely shredded and broth-moistened
Ingredients
- 2 pounds pork tenderloin, silver skin removed
- 2 cups no-salt-added chicken broth, divided
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper, optional
Directions
- 1
Place the pork in a slow cooker with 1 1/2 cups broth, onion powder, garlic powder, thyme, and optional pepper.
- 2
Cover and cook on LOW for about 3 to 4 hours, checking early, until the thickest part reaches at least 145°F / 63°C. Rest for 3 minutes before cutting.
- 3
Slice thinly across the grain or shred finely. Return the pork to enough warm cooking liquid to coat it, then divide into eight shallow covered containers with 1 to 2 tablespoons of the remaining broth in each. Refrigerate or freeze within 2 hours.
- 4
Refrigerate for 3 to 4 days. For best quality, freeze tightly covered portions for up to 3 months and thaw in the refrigerator.
- 5
To reheat, add 1 tablespoon broth, cover, and heat to 165°F / 74°C. Take very small bites and chew thoroughly.
PER SERVING
Nutrition
- Protein
- 24g
- Calories
- 135
- Carbs
- 1g
- Fat
- 4g
- Fiber
- 0g
- Sugar
- 0g
- Sodium
- 105mg
Estimated from pork tenderloin, no-salt-added broth, and the listed seasonings. Pork size, broth brand, and the amount of cooking liquid served affect the final values.
Source: Original Guild batch-prep formula. Food temperatures, shallow-container cooling, refrigerated storage, and reheating follow USDA Food Safety and Inspection Service guidance.
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