Crockpot® Pork Tenderloin and Banana Peppers

If you love the flavor of banana peppers, you must try this recipe!

I nearly forgot about jarred banana peppers until my eye caught them at the grocery store weeks ago. I started adding them to Mr. W’s lunches…then to side salads…then to the top of chili. They have a great flavor and a little bit of crunch without the heat from jalapeños.

This recipe is incredibly easy. It’s only 3 ingredients!!! If you see any fat on the pork tenderloin, be sure to take the time to trim it off. I love this recipe for bariatric patients. Put this super easy meal together in the crockpot and have leftovers for several meals afterwards! The protein in the pork is very filling and will stay in your Gastric Sleeve or Gastric Bypass pouch for hours. Take small bites!!

Crockpot® Pork Tenderloin and Banana Peppers

Course: Main Dish

Cuisine: Slow Cooker

Servings: 6 servings

Calories: 146kcal

Author: Steph Wagner

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Ingredients

• 1.5 lbs lean pork tenderloin, trimmed of fat
• 1 package dry ranch seasoning
• 1/2 cup jarred banana peppers

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Instructions

• Place pork tenderloin in the bottom of a slow cooker. Add ranch seasoning packet and toss to coat. Add banana peppers and a good splash of the liquid from the jar.
• Cook on low for 8 hours and serve.

Nutrition

Serving: 3oz | Calories: 146kcal | Carbohydrates: 3g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 411mg | Potassium: 479mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg